Ingredients
- 1½–2 pounds boneless, skinless chicken thighs or breasts
- 1½ teaspoons kosher salt, plus more to season the marinade
- Freshly ground black pepper
- ⅓ cup mayonnaise
- 1 tablespoon finely grated lime zest, from about 2 limes
- 1 tablespoon finely grated fresh ginger, from a peeled 3-inch piece
- Lime wedges, for serving
Instructions
1
Pat the chicken dry and season it all over with 1½ teaspoons kosher salt.
2
In a medium bowl, stir together the mayonnaise, lime zest, and grated ginger. Season with salt and black pepper.
3
Add the chicken and turn until evenly coated. Cook immediately, or refrigerate in the marinade for up to 8 hours. If chilled, let the chicken come to room temperature before cooking.
4
To grill: Heat a grill to medium-high. Grill over direct heat until cooked through and the juices run clear, about 5 minutes per side for thighs or 4 minutes per side for breasts, turning as needed to prevent burning.
5
To use a skillet: Heat a large skillet over medium-high. Cook until the juices run clear, about 5 minutes per side for thighs or 4 minutes per side for breasts.
6
Serve hot with lime wedges for squeezing over the chicken.
💡 Cook's Tips
- Mayonnaise is the key: It adheres well, carries the ginger and lime, encourages browning, and helps prevent the aromatics from burning.
- Dry the chicken: Removing surface moisture helps the coating stick and brown.
- Watch the heat: Turn the chicken as necessary because the mayonnaise coating can brown quickly over direct heat.
- Check doneness: The thickest part should reach 165°F/74°C.
- Serving idea: Pair with white rice and a fresh green salad topped with thinly sliced avocado.
Main Course
Chicken
Quick