Wendell's Ginger-Lime Chicken

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.

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.