Ginger-Lime Chicken Recipe (2024)

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Cooking Notes

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!

EKSanfilippo

Life begins at 1/3 cup mayo

Penny

This was delicious. I will make it again. Didn't know what to do with the lime juice from the zested lime, so I made a gin and tonic to go with dinner. Perfect!

Paula Burkhart

I make this dish regularly, but with plain yoghurt (1% fat). I marinate the chicken pieces with grated ginger, cumin, coriander, lime zest, sea salt and ground pepper in a one-gallon sized zip plastic bag in the fridge overnight. Usually I cook the chicken in a large, non-stick sautee pan and in the last minutes add the excess marinade to the pan and stir. Less saturated fat, and just as good as with the mayo in my opinion.

tokyobill

1.3 lbs of chicken baked in an 8" baking dish at 425 for 25 minutes, then switched over to broil for a couple of minutes to brown up the top. Came out perfectly cooked. Used 1/4 cup of mayo instead of 1/3 and doubled the ginger to 2 tbsp. A good amount of the marinade melted off the chicken during the bake, but the flavor was still there, and the sauce from the bottom of the dish was awesome over the rice I served it with.

Maria

Made these last night and they turned out really well! Per everyone’s super helpful notes, I amped up and added things:Doubled the ginger and minced it instead of grating it. Used the zest of two limes.Added some lime juice to thin the marinade. One clove of pressed garlic.1/8 t cayenne pepper.Liberal amounts of salt and pepper added to the chicken before marinating.Marinated for six hours.Cooked on the grill.

Mama Wezz

This is a great way to cook fish too. I often use mayo with spices on top of the fish before baking (400 F). It's delicious on salmon and cod fillets.

Peter

Trader Joe sells frozen ginger in little trays of 1 teaspoon each. I took 4 of them, to save the time of grating the ginger (which I bought).

JMac

Used Duke's mayonnaise, added black pepper to the preliminary salting of the breasts, double the ginger and they were spicy good. Marinated 4 hours. Left all of the marinade on and baked the skinless, boneless breasts on a foil-lined baking sheet in a 425 oven for 18 minutes. They browned nicely. Served with rice pilaf and the tomato, fig, blue cheese salad also from the NY Times site. Easy.

Ted

Made this last night with the addition of garlic. Absolutely delicious. Served with grilled zucchini and a green salad from the garden. Followed by a nectarine/blueberry galette made by my awesome wife. Fabulous dinner.

Luv

Could you use greek yogurt instead of mayo?

Gene

This dish is very similar to one my wife makes, which she calls "Mustard Chicken." She uses skin-on thighs, coats them with a mixture of sour cream and Dijon mustard and some thyme, lets them sit for several hours (even overnight), then bakes them. It's a really good dish. Being a fan of both lime and ginger flavors, I am looking forward to trying the dish described here, grilling the chicken, and will take the suggestion to increase the amount of it. But is skinless necessary?

Dm

Okay, so I did make these and like all of Ali Slagle’s chicken recipes I’ve tried before, it was excellent! I made it exactly as written. Like other people said, the ginger was lost in the marinating and cooking process but for me that was ok. The lime flavor was fabulous. Also mayo is such a good cooking hack for tasty and moist chicken. I’m definitely making this again.

Sharon

One of my all time favorites. I cut the chicken into smaller pieces. Use the lime in the marinade and use crystallized ginger minced fine or even in a large piece when I will have time to stir often. After cooking, I toss in some onions and then deglaze the pan with sherry or port. Yum!

Deb V

I made with additional lime and ginger after reading notes but that made it extremely flavor forward. It was well received but next time I'll make as directed. If using fresh quality ingredients, should turn out perfectly.I served with wild rice and green salad with orange slices in addition to wine wedges. Great flavor combo.

Suzanne

This is a family favorite, popular with teens and adults. So easy, so yummy. Goes well with many sides. Last night we enjoyed it with basmati rice and a fresh green salad.

Tina

I used thinly sliced chicken breast and cooked this on a grill pan. Instead of letting it marinate, I added a thin layer of marinade on each side. Lots of the marinade was burnt and left on the pan but it was still delicious (I had to increase the amount of mayo(~1/3 cup) to get the 6 sides all slathered up & added some extra salt/pep as the chicken was on pan). Added it as the chicken to a salad I made for dinner. I didn't time but waited until the juices ran clear. Used tongs to flip.

Cee

Delicious! Was looking for a marinade for skinless boneless chicken breasts for the grill and this was a winner! Doubled the grated ginger and added 2 gloves of grated garlic - as suggested by others.

Geo

Yes a winner. Doubled recipe for small crowd. Added third cup sour cream to third cup mayo. Also grated in 2 cloves garlic. Marinated 2 hrs. Cooked on stove in batches w cast iron grill pan. 5 min per side.

Sharon

Excellent. Due to rainstorm outside (couldn't grill) and large number of chicken pieces (I doubled the recipe for company, too many for skillet), I baked it in the oven. Did it at 400 for 30 minutes, then added another 10 min as at 30 minutes it was just starting to brown a bit. It was great, juicy and tender.

konagirl

Use chicken tenderloinsBake 425 for 20ish minsBroil 1 minCook broccoli and potatoes at same timeTake out broccoli after 15 mins

Sonia

It seems this would work with boneless pork loin chops on the grill? Thoughts?

chris

Loved it. Watch out for over salting. I did not let chicken marinate for long and it was still very flavorful. Enjoy!

Karoli

This was perfection. I followed the recipe exactly (thou I may have done more ginger and lime zest than 1 TBSP but who’s counting?) and grilled the chicken. Served it with grilled veggies and rice and a mezcal margarita to use up the lime juice. Perfect!

Debbie Allen, Knoxville, TN

I make this exactly as written, with boneless, skinless thighs. Absolutely delicious - people eye the platter for thirds. I've marinaded it for a few hours, or overnight.

Bri

The only thing I would add is that 4min on each side on the stove wasn’t enough for me. I think there needs to be the added step of pounding the chicken a little thinner first.

Ro

I read the user notes prior to making this and followed a few suggestions: I used half mayo, half full fat greek yogurt; I added a grated garlic clove and squeeze of lime, and was generous with the ginger ( I used paste from a tube); and I baked it in a 425 oven, finishing under the broiler until there was plenty of browning. It was delicious, and my 8 year old agreed, which doesn't happen often! We ate it with rice and a slaw with carrot miso dressing.

Nan

Simple delicious. Chicken so tender! I made a little extra. I took the leftover Mayo mix, added some chicken broth and white wine, cooked it down, then poured it over the chicken pieces. Added a nice touch.

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Ginger-Lime Chicken Recipe (2024)

FAQs

Can you marinate chicken too long in lime juice? ›

We like a little bit of tenderizing with meat, but when your chicken thighs are exposed to lemon juice, lime juice, yogurt, or vinegars for too long, the texture of the meat turns from tender to mushy and stringy, two words that have never been used in tandem to describe something pleasant.

Do you put lime on chicken before or after cooking? ›

Cook on each side for about 5 minutes, or until it's browned and cooked through. Add the remaining chopped cilantro to the cooked chicken. Squeeze fresh lime over the finished chicken or serve with lime wedges so each person can squeeze their own. That fresh pop of lime is đź‘Ś.

How long can you leave chicken in lime juice? ›

Marinating time - Lime juice will make the surface of skin white with 24 hour marinating time but it won't break down the surface. 12 hours minimum to really get the lime flavour into the chicken. 48 hrs is the max marinating time - after this, chicken will start to break down.

What does lime do in a marinade? ›

The tenderizing properties of lime juice, make it a great addition to a steak marinate. The acids in lime juice penetrate the raw flesh and break down the steaks connective tissues. Place the marinated steak in the fridge for a few hours, before placing it on the grill or oven.

What happens if you don't marinate chicken for long enough? ›

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

What is the minimum time to marinate chicken? ›

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.

Can you put lime on raw chicken? ›

Use the lime and its juices to scrub the surface of each individual piece of chicken. This helps to remove the slime and film off the chicken. The salt helps to "exfoliate" as you scrub the limes on the chicken like a "sponge".

How long should you lime and salt chicken? ›

Add chicken thighs, lime juice, garlic, worchestershire sauce, salt and pepper to a large ziplock bag. Seal and toss to combine ingredients until the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 8 hours.

What does lime and vinegar do to chicken? ›

Using lemon juice, lime juice or vinegar to wash off chicken and fish before cooking is a common practice in the West Indies/Caribbean. Before the invention of refrigerators, people applied an acidic solution because they thought it would kill any bacteria on the chicken, and also give a hint of extra flavor.

How long can meat sit in lime juice? ›

However, don't leave your meat in lime or lemon juice for too long, or else it'll get too soft. Anywhere between 30 minutes and an hour is a good time frame for acidic marinades.

Is marinating chicken worth it? ›

Even on smaller pieces of meat, marinades really don't have much of an effect. Though marinating may be familiar and satisfying—you're getting ahead on prep and looking forward to a flavorful entrée to come—with just a few exceptions, the mixture won't do much more than coat the surface of the meat.

How do you use lime for chickens? ›

Lime is another best friend to chicken keepers. It's an insect repellent. Lime repels ants, fleas, ticks, lice, mites, aphids, and small hive beetles. Sprinkle some where your flock takes dust baths to prevent mite and lice infestation on your birds.

What kills lime flavor? ›

Lime is an acid, so a base will balance it. Sugar will even it out nicely.

What is the best marinade to break down tough meat? ›

Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.

Why do Mexicans put lime on food? ›

When it comes to food, lime is a great way to add a tart and acidic flavor that can really brighten up a dish. It's often used in Mexican cuisine, where it pairs well with spicy dishes. But it can also be used in more subtle ways, as a way to add brightness to flavors that might otherwise be a little bland.

How long can meat marinate in lime juice? ›

If you are really pinched for time, 30 minutes will still give it some flavor and tenderizing. However, the longer you let this marinate, the better off your steak will be. You can leave this up to 12 hours overnight. The steak will change color because of the acid from the lime juice, this is normal!

Can you marinade chicken too long in citrus? ›

Important: If your marinade is full of fresh citrus or vinegar, like the one in this chicken skewers recipe, keep the marinating time below an hour for optimal results. Poultry marinated in citrus, like lemon or lime juices, or vinegars can turn mushy and stringy if left to soak for too long.

How long is too long to marinate chicken in lemon? ›

Marinate the chicken for 2-3 hours for best results.

Maximum 3 hours. Lemon helps add flavor and tenderize the chicken, but if left for too long, it will actually start breaking down the proteins way too much, resulting in tough, rubbery, or even mushy texture.

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