But as you've probably surmised, I eat daily. Sometimes several times per day. Sometimes more.
But grilling weather is dwindling. I know people grill year round, but when you have to get through 8" of snow to do it, and you continually have to put shoes or boots on and take them off - it's probably not happening.
So, why not try something new. And for the record, this one you can do in a skillet too: Ginger-Lime Chicken.
Super easy. Few ingredients. Good flavours.
- 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
- Kosher salt and black pepper
- ⅓ cup mayonnaise
- 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
- 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
PREPARATION Pat the chicken dry and season all over with 1 1/2 teaspoons salt.
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.)
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.
To cook in a skillet: 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.
Serve chicken with lime wedges, for squeezing on top.
The flavours are clean and light. It doesn't really taste like lime or ginger, but everything looked, smelled and tasted great. I used thighs, and they cook quickly, so really, grating the ginger (well.....peeling it) takes more time than actual grilling.
It's relatively easy and it's good for putting into the rotation.