Adam- 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
- Kosher salt and black pepper
- ⅓ cup mayonnaise
- 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
- 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
- Pat the chicken dry and season all over with 1 1/2 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.)
- 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.
- 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.
- Serve chicken with lime wedges, for squeezing on top.
Comment updates:
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!
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.
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.
-from NYT Cooking