Ginger-Lime Chicken

By Ali Slagle

Published March 19, 2023

Ginger-Lime Chicken
Linda Xiao for The New York Times
Total Time
15 minutes
Rating
4(11,245)
Comments
Read comments

Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

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Ingredients

Yield:4 servings
  • 1½ to 2pounds boneless, skinless chicken thighs or breasts
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ⅓cup mayonnaise
  • 1tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
  • 1tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

378 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 11 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 520 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the chicken dry and season all over with 1½ teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. 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 come to room temperature before cooking.)

  2. Step 2

    To 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.

  3. Step 3

    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.

  4. Step 4

    Serve chicken with lime wedges, for squeezing on top.

Ratings

4 out of 5
11,245 user ratings
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Comments

Anne

Can this be cooked in oven?

kat bom

On the plus side, it's a simple dish to make & definitely tasted good, but I would make a couple changes next time. I marinated the chicken for 90 min but should have left it for 3+ hrs. The lime came through just fine, but the ginger was a little anemic. It needs 25-50% more. I should have grilled. Too much of the marinade stuck to the pan, & the chicken steamed rather than searing bc of all the marinade that went in the pan. Directions didn't make clear if I should scrape off before cooking.

Lucy Gooserton

Doubled ginger per suggestions, added 1T lemon juice, marinated boneless skinless thighs for a little over an hour. Baked in the oven on a rack at 425 for 45-50 minutes. Truly delicious!

Theresa Cerezola

I baked at 425 degrees for 25 minutes in pyrex baking dish and then finished on broil for two minutes. It was very tasty although next time I might try yogurt instead of mayo to see what it is like. Also might use less lime zest.

Liz B.

I upped the ginger - 7 frozen cubes of Dorot ginger from Trader Joe’s but kept the lime zest at 2 limes for 3 lbs of boneless skinless thighs. 3 hours marination was perfect. Grilled on a flat top (less flare ups, more caramelization), ~7ish mins per side and it was so juicy and flavorful. Love a mayo-based marinade!

Richard LC

I doubled, then quadrupled the ginger and still no one I served this dish could taste it. I've given up on ginger and now just rely on lime zest and juice for flavoring. The lime juice is enhanced by grilling 1/2 of a lime, cut side down, for 4 minutes per serving. Squeeze over chicken after plating using a strainer to catch any seeds.Boneless, skinless chicken cutlets come out moist and delicious. I might also try adding a 4 1/2 ounce can of chopped green chilies, drained, to the mayonnaise.

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