Equipment
* optional
Ingredients
Main Components
- 790 g chicken thighs, boneless
- 790 g chicken breast, boneless
- kosher salt, to taste
- black pepper, to taste
Marinade
- 76 g mayonnaise
- 15 ml lime zest
- 15 g ginger, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 911 kcal
- Protein
- 74 g
- Carbohydrates
- 2 g
- Fat
- 65 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 1376 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 24 g
- Polyunsaturated Fat
- 19 g
- Cholesterol
- 328 mg
- Potassium
- 867 mg
- Calcium
- 42 mg
- Iron
- 3.0 mg
- Magnesium
- 88 mg
- Phosphorus
- 660 mg
- Zinc
- 4.2 mg
- Vitamin A
- 96 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 36 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.46 mg
- Niacin
- 28.7 mg
- Folate
- 16 mcg
- Water
- 279 g
Sources: USDA FoodData Central
Method
Pat the chicken pieces dry with paper towels and season all sides generously with salt and pepper.
Whisk the mayonnaise, lime zest, and grated ginger in a medium bowl until thoroughly combined.
Add the seasoned chicken to the bowl and toss until every piece is evenly coated in the marinade.
Preheat your grill or skillet to medium-high heat (approximately 204°C/400°F).
Cook the chicken for 4-5 minutes per side until the internal temperature reaches 74°C (165°F) and the juices run clear.
Transfer the chicken to a plate and serve immediately with fresh lime wedges.
Chef's Notes
- For the best char and juiciness, ensure your grill or skillet is properly preheated before adding the chicken. A medium-high heat is crucial for searing the exterior while cooking the interior through.
- Don't skip patting the chicken dry. This step is essential for achieving a good sear and preventing the chicken from steaming in the pan or on the grill.
- If you have time, marinating the chicken for at least 30 minutes, or even up to 8 hours in the refrigerator, will allow the flavors to penetrate more deeply, resulting in a more succulent and flavorful dish.
- Using a mix of chicken thighs and breasts provides a nice balance of richness from the thighs and leaner texture from the breasts. Ensure they are cut into similar-sized pieces for even cooking.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Thaw completely in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat until an internal temperature of 74°C (165°F) is reached.
Troubleshooting
Chicken is dry or rubbery
Cause: The chicken was overcooked past the safe internal temperature.
Fix: Slice the chicken thinly and serve with extra lime juice or a dollop of mayonnaise to add moisture.
Prevention: Use a meat thermometer to remove the chicken from heat exactly at 74°C (165°F).
Marinade is burning before chicken is cooked
Cause: The grill or skillet temperature is too high.
Fix: Move chicken to a cooler part of the grill or reduce skillet heat to medium.
Prevention: Maintain medium-high heat and clean the grill grates before cooking.
Cultural Context
While this specific ginger-lime chicken recipe is a modern fusion creation, its roots draw from the vibrant culinary traditions of Southeast Asia and the Caribbean. Both regions prominently feature citrus and ginger in their marinades and cooking techniques, often applied to grilled or pan-fried meats for brightness and depth of flavor.
