Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
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.)
Step 2
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.
Step 3
To cook in a skillet (which is what I did): 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.
Your folders
cooking.nytimes.com
4.0
(4.9k)
Your folders
foodnetwork.com
5.0
(7)
25 minutes
Your folders
epicurious.com
Your folders
steamandbake.com
4.0
(2)
25 minutes
Your folders
steamandbake.com
Your folders
woodfordreserve.com
10 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
snixykitchen.com
4.7
(64)
Your folders
thissavoryvegan.com
20 minutes
Your folders
taste.com.au
120 minutes
Your folders
177milkstreet.com
30 minutes
Your folders
thetastiestbook.com
5.0
(1)
60 minutes
Your folders
taste.com.au
4.0
(5)
10 minutes
Your folders
taste.com.au
4.3
(3)
35 minutes
Your folders
tasteofhome.com
4.7
(3)
50 minutes
Your folders
bbc.co.uk
5.0
(3)
Your folders
realfoodrealdeals.com
4.9
(7)
5 minutes
Your folders
marthastewart.com
Your folders
pamelasalzman.com
5.0