SO ONO!!
Wendell found this recipe in the Star-Advertiser, but it is originally from the NYT Cooking site. Wendell grilled the chicken on the hibachi, but the recipe says you can also cook it in a skillet.
![IMG_6447](https://live.staticflickr.com/65535/50829582428_e7d853c323_z.jpg)
1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
1 1/2 teaspoons Kosher salt, plus more to taste
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated ginger
black pepper, to taste
Pat chicken dry and season all over with salt.
In a medium bowl, stir together mayonnaise, lime zest and ginger; season with more salt and pepper. Add chicken; stir to coat. (Chicken can sit in marinade up to 8 hours in the fridge. Let come to room temperature before cooking.)
To grill: Heat a grill to medium-high. Grill chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs; 4 minutes per side for breasts, turning to avoid burning.
To cook in skillet: Heat a large skillet over medium-high. Cook chicken until juices run clear (same timing as for grilling).
Serve with lime wedges. Serves 4.
7 comments:
Looks so good and easy! I have kaffir limes so they make plenty of zest. I especially like how it says how many minutes to cook on the grill because we always guess and have overcooked chicken.
That looks onolicious and I think I can handle the ingredients. LOL
Izsmom
Gonna try this!!!
sounds yummy must’ve been good grilled too!
There’s the mayo to make everything taste good! : )
so ono coz ..... da M A Y O !!!!
Aunty, hope you get to make um!
Izsmom, I thought of you. LOL.
Annie, awesome!
Kat, ho was so good!
Susan, cannot go wrong yah.
Dd, that's right!!!
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