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Title: Ginger-Lime Chicken
Categories: Five, Poultry, Herbs, Citrus
Yield: 4 Servings

2 lb Boned, skinned chicken
- thighs
Salt & black pepper
1/3 c Mayonnaise
1 tb Lime zest; plus lime wedges,
- for serving
1 tb Fine grated fresh 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.

By: Ali Slagle

Yield: 4 servings

ECIPE FROM: https://cooking.nytimes.com

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