Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.
Time 15m Yield 4 servings Number Of Ingredients 5 Steps:
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.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice. Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water. Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro. Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes. Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil. Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.
Time 1h Yield 4 Number Of Ingredients 9 Steps:
In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes. In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm. In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut. Serve hot with the coconut rice on the side.
Yield 4 Number Of Ingredients 5 Steps:
Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Time 10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Mix all the ingredients together with a hand held blender or food processor Marinate the chicken for at least 2 hours then grill, BBQ or bake.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Preheat oven to 375°. In a large bowl, mix the first nine ingredients. Add chicken; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until chicken is no longer pink.
Number Of Ingredients 6 Steps:
Pat the chicken dry and season all over with salt. In a medium bowl, stir together they mayonnaise, lime and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixers 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 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.
Time 33m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In small glass bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, crushed peppers and 2 tablespoons of cilantro. Remove and reserve 2 tablespoons marinade to use for basting when cooking chicken. Place chicken in plastic zipper bag and add marinade. Squeeze the air from the bag and close it. Place bag of chicken in the refrigerator to marinate for 2-4 hours. Grill chicken over medium high heat for 6-8minutes. Flip and brush with reserved marinade. Grill until chicken is cooked through, 6-8 minutes more. To serve, place chicken on platter and sprinkle with scallions and remaining cilantro.
More about “ginger lime chicken recipes”
Time 45m Yield 4 servings Number Of Ingredients 12 Steps:
In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It’s OK if the pieces of chicken don’t all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute. Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking. Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.
