Ginger-Lime Chicken

Can this be cooked in oven?

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.

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!

Life begins at 1/3 cup mayo

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!

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.

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.

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.

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.

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).

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.

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.

Could you use greek yogurt instead of mayo?

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?

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.