Ginger Lime Chicken
This is another interesting recipe stolen from The New York Times Cooking section. I, of course, abused it and changed some things. I love the flavors of lime, ginger and chicken The method they use to get the flavor to stick to the chicken during the cooking process is what makes this different.
1.5 -2.5 lbs. boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
⅓ cup mayonnaise
1 tsp of Tajin spice
1 Tbs lime zest (from about 2 limes), plus lime wedges, for serving
1 Tbs finely grated fresh ginger (from a 3-inch piece of peeled ginger)
1 Tbs of chopped Cilantro for garnish
- Pat the chicken dry and season all over with salt and pepper
In a medium bowl, stir together the mayonnaise, Tajin, lime zest and ginger;
- Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let it come back to room temperature before cooking.)
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts. OR Grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- Garnish with Cilantro and Lime wedges.