WEIGHT WATCHERS GRILLED GINGER LIME CHICKEN RECIPE
Boneless, skinless chicken thighs soaked with ginger-lime marinade and grilled until tender, this grilled ginger lime chicken has become a family favorite.
Provided by Martha McKinnon | Simple Nourished Living
Categories Main Course
Time 2h30m
Number Of Ingredients 11
Steps:
- In a small glass bowl, combine the soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons of the cilantro. Remove and reserve 2 tablespoons of the marinade to use for basting when you cook the chicken.
- Place the chicken in a plastic zipper bag and add the marinade. Squeeze the air from the bag and close it. Place the bag of chicken in the refrigerator to marinate for 2 to 4 hours.
- Grill the chicken over medium-high heat for 6 to 8 minutes.
- Flip and brush the chicken with the reserved marinade. Grill until the chicken is cooked through, 6 to 8 minutes more.
- To serve, place the grilled chicken on a platter and sprinkle with the scallions and remaining cilantro.
Nutrition Facts : ServingSize 1 /4th recipe, Calories 229 kcal, Carbohydrate 8 g, Protein 22 g, Fat 10 g, Fiber 0.5 g
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
LIME GINGER CHICKEN
I find it very relaxing to spend a morning or afternoon in my kitchen trying new recipes. This recipe is one of my favorites-it won first prize in a statewide contest! The salsa is a fun and zippy addition.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.
Nutrition Facts : Calories 250 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 80mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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.)
- 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.
GINGER AND LEMON CHICKEN MARINADE
With just five simple ingredients, the ginger and lemon chicken marinade infuses chicken with citrussy lemon flavor and a bit of a bite from the ginger. Assemble ahead and freeze your chicken right in the marinade for maximum flavor!
Provided by Denise Bustard
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Combine olive oil lemon juice, ginger, salt and red pepper flakes in a plastic or reusable silicone freezer bag. Add chicken breasts and turn to coat in marinade.
- Marinate the chicken in the fridge for 2-24 hours.
- Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
Nutrition Facts : ServingSize 1 /2 chicken breast (3.5 oz), Calories 176 kcal, Carbohydrate 4 g, Protein 22 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 47 mg, Sugar 2 g
LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE
These chicken thighs are flavorful, moist, and very easy to make. And when dipped into an Asian-inspired peanut sauce, just wait for the m-m-m-m-m's to begin. I like to serve this with Cucumber Slices with Dill (a recipe on this site) and white rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
- Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
- Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
- Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
- Heat the grill to medium-high and oil the grate.
- Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
- Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
- Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 14.2 g, Cholesterol 115.4 mg, Fat 50.1 g, Fiber 2.3 g, Protein 37.6 g, SaturatedFat 10 g, Sodium 1345 mg, Sugar 8 g
SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Provided by Chris Morocco
Categories Bon Appétit Chicken Dinner Citrus Ginger Garlic Soy Sauce Lemongrass Lime Juice Cilantro Winter
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken:
- Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
- Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
- Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
- Dipping sauce and assembly:
- Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
- Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
- Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
- Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
- Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.
GINGER LIME CHICKEN WINGS
Ginger and lime are a wonderful combo and give these wings a ton of flavor! Grilling them adds an extra flavor boost. A great addition to your next tailgate or cookout.
Provided by Heather Johnson
Categories Chicken
Time 3h20m
Number Of Ingredients 9
Steps:
- 1. Place chicken wings (remove wing tips if desired) in a large zip-lock bag.
- 2. Mix all remaining ingredients and pour over chicen. Allow to marinate at least 2 hours or overnight.
- 3. Heat grill to ideal range. Cook wings on each side until done and the skin is crispy and has good grill marking.
GINGER LIME CHICKEN
Lime Chicken infused with fresh gingery, garlicky and bright lime flavors! The trick to getting interesting flavors that WORK in a simple lime marinade is to use a combination of citrus flavors with sharp garlic!
Provided by Wendi Spraker
Categories main
Time 3h20m
Number Of Ingredients 6
Steps:
- Remove the chicken from the package and examine. If the breast is very large (thicker than 1"), using your knife, cut the breast in half as if you were making a book out of the breast. This will result in two even pieces of chicken. Set the chicken aside and wash your hands, clean up your work area with hot soapy water.
- Into a bowl, whisk together the mayo, lime zest, lime juice and garlic ginger paste (if you don't have the paste, see notes for the substitution), salt.
- Pour the marinade into a zip style plastic bag (or you can just leave the marinade in the bowl). Put the chicken into the marinade. Make sure that the marinade completely covers all of the chicken pieces. If leaving in the bowl, put plastic wrap over the top or seal the plastic bag very well. Allow to marinate for up to 24 hours (24 hours is really optimal).
- After marinating, cook the chicken on the grill. Do not reuse any of the marinade to baste the cooking chicken. Discard all of the marinade after removing the chicken.
- Serve chicken with slices of lime on the side.
Nutrition Facts : Calories 399 kcal, Carbohydrate 3 g, Protein 49 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 153 mg, Sodium 2129 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GINGER & LIME CHICKEN WITH SWEET POTATO MASH
This satisfying dish is packed full of zingy flavours, and it's low-fat too
Provided by Good Food team
Categories Lunch, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Mix half the lime zest and all the juice with the maple syrup and grated ginger. Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade. Set aside for 10 mins. Heat the grill and line the grill tray with foil.
- Cook the sweet potatoes in salted boiling water for 10-12 mins until tender. Drain and mash well, adding the rest of the lime zest, plus some seasoning. Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.
- Heat the oil in a small frying pan. When it's really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp. Lift out the matchsticks with a slotted spoon, then stir the mash into the gingerinfused oil. Divide the mash between 2 plates, top each with a chicken breast, scatter with the crisp ginger and serve with some sugar snap peas.
Nutrition Facts : Calories 418 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.45 milligram of sodium
LIME AND GINGER CHICKEN
Barbecued chicken takes well to so many different kinds of sauces and marinades. This recipe uses the bright flavours of lime and fresh ginger.
Categories Mains
Yield Serves 4.
Number Of Ingredients 5
Steps:
- Using a sharp knife, score chicken halfway through the flesh in a criss-cross pattern.
- Combine remaining ingredients (lime juice through peel) in a double plastic bag. Add chicken and squeeze bag to coat chicken with marinade; seal bag.
- Allow chicken to marinate for 20 minutes, turning bag occasionally.
- Remove chicken from marinade; discard marinade. Grill chicken on an oiled grid over medium heat on natural gas barbecue for 12 - 15 minutes or until chicken is cooked through.
Nutrition Facts : Calories 297 calories, 6.2 g fat, 53.4 g protein, 3.7 g carbohydrate, 0.1 g fibre, 129 mg sodium
BROILED GINGER-LIME CHICKEN
Flavored with cinnamon, nutmeg, ginger and lime, this marinated chicken recipe is a favorite in the EatingWell Test Kitchen. Serve with rice or couscous and black beans.
Provided by Kathy Gunst
Categories Healthy BBQ & Grilled Chicken Thigh Recipes
Time 2h40m
Number Of Ingredients 11
Steps:
- Line a broiler pan or rimmed baking sheet with foil and coat with cooking spray.
- Pat chicken dry. Place on the prepared pan, skinned side up. Mix scallions, ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne and spread on the chicken. Cover and refrigerate for 2 to 24 hours.
- Preheat broiler to high.
- Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 3 g, Cholesterol 76.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 2.7 g, Sodium 453 mg, Sugar 0.5 g
GINGER-LIME CHICKEN
Spice and citrus unite in this Caribbean-influenced recipe. Turn down the heat with peanut oil instead of hot oil if you prefer.
Categories Dinner
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Remove and reserve 2 tablespoons of the marinade. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.
- Preheat broiler to high. Remove chicken from marinade and place in a baking dish; discard marinade. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade. Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.
- To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. Yields 1 chicken breast and about 1/3 cup sauce per serving.
Nutrition Facts : Calories 204 kcal
STICKY, SWEET & SPICY GRILLED GINGER CHICKEN
Sticky, Sweet & Spicy Grilled Ginger Chicken with a flavorful sweet and spicy soy ginger glaze. This Thai chicken marinade is perfect for using chicken thighs, drumsticks or breasts and perfect when you don't feel like turning on the oven!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Grain Free
Time 1h25m
Number Of Ingredients 14
Steps:
- Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You'll use this for glazing the chicken on the grill later.
- Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
- About a half hour before you're ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.
- Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
- To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
Nutrition Facts : ServingSize 2 drumsticks, Calories 456 kcal, Fat 18.1 g, SaturatedFat 3.5 g, Carbohydrate 17.1 g, Fiber 0.2 g, Sugar 14.4 g, Protein 54 g
COCONUT GINGER LIME CHICKEN
An offspring of the recent RSC #9, this recipe was inspired by some leftover light coconut milk. Despite it's odd origins this chicken is light, easy and delicious. You could give it a more Thai feel with the addition of nam pla or a more Caribbean flair by replacing the cayenne with a small amount of finely diced scotch bonnet peppers. While I prepared this on my George Foreman, certain it would work equally well on an outdoor grill. (As per WW Recipe Builder, 3 pts per serving.)
Provided by justcallmetoni
Categories Chicken Breast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients for the marinade in a non-reactive container or resealable bag.
- Add the chicken cutlets and marinate for 2 to 4 hours.
- Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.
Nutrition Facts : Calories 138.8, Fat 2, SaturatedFat 0.4, Cholesterol 65.8, Sodium 74.6, Carbohydrate 2.6, Fiber 0.1, Sugar 1.4, Protein 26.3
GRILLED GINGER-LIME CHICKEN KABOBS
The peppery-sweet ginger, along with the tang from lime juice, and fresh cilantro are the key ingredients to this delicious grilled chicken kabob. And, the chicken is guaranteed to be moist, tender, and succulent.
Provided by 2 sisters recipes
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Rinse, drain, and place all chicken pieces into a large zip-lock plastic bag.
- For the marinade, in a medium bowl, whisk together the next 9 ingredients. Pour over the chicken into the plastic bag. Seal the bag and turn a few times to coat the chicken. Place the bag in a shallow dish. Marinate in refrigerator for 1 to 4 hours. Turning occasionally.
- When ready to make the kabobs. Begin to thread kabobs with the chicken first onto a skewer, then add green pepper and then a grape tomato. Repeat 1 more time, and finish with chicken on top. You should have at least 3 pieces of chicken per skewer. Continue to thread all the skewers. Place each skewer onto a platter. If you have any grape tomatoes left, add them as the tops to some of the skewers.
- When all kabobs are ready, take the remaining marinade in the bag and pour it over the kabobs.
- Heat grill to medium heat. Spray gas or charcoal grill with cooking oil.
- Grill kabobs with the cover closed for about 3 to 4 minutes, brush once with some of the marinades. Then discard the rest of the marinade.
- Turn kabobs over and grill for another 3 to 4 minutes, or until chicken is fully cooked. Remove and let stand for a few minutes before serving, allowing metal skewers to cool down to handle. Serve warm.
- Yields: 12 chicken kabobs
GINGER & LIME CHICKEN KEBABS
Time to break out the barbecue for these grilled Ginger & Lime Chicken Kebabs. Made with a tangy ginger marinade and cooked in no time. Perfect for you next weeknight summer dinner.
Provided by Julia Pinney
Categories Main Course
Time 1h30m
Number Of Ingredients 9
Steps:
- In a medium bowl combine the lime juice, olive oil, honey, dried coriander, fresh coriander, ginger, garlic, chilli, salt and pepper. Stir well.
- Add the chicken to the marinade and stir to completely coat the chicken. Cover and refrigerate for about an hour.
- Remove from fridge about 30 minutes before cooking. Place the chicken pieces on skewer sticks. As many as you like per skewer.
- Preheat your barbecue to a medium heat. Cook each side for about 5-7 minutes or until completely cooked. Baste with extra marinade while cooking. Can be served straight away or even at room temperature.
Nutrition Facts : ServingSize 1 skewer, Calories 160 kcal, Carbohydrate 3 g, Protein 16 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 88 mg, Sugar 3 g
GRILLED GINGER LIME CHICKEN
Make this simple grilled ginger lime chicken for the perfect summer meal prep
Provided by Madeline
Categories Lunch/Dinner
Time 1h15m
Number Of Ingredients 7
Steps:
- At least 1 hour prior to cooking combine minced garlic and ginger, lime juice, coconut aminos or soy sauce, avocado oil, and fish sauce in a large mixing bowl and whisk thoroughly. Add chicken breasts to the bowl and toss until they are evenly coated in the marinade. Cover the bowl and place in the fridge for at least 1 hour to marinate.
- Clean your grill and preheat to high heat. Once the grill is hot, place marinated chicken on grill grates diagonally. Close the grille and cook for 3 minutes
- Flip the chicken to the other side maintaining the same diagonal on the grill. Close the grill and cook for 3 minutes.
- Flip the chicken and rotate 45 degrees - this will ensure the chicken cooks evenly and you get those X grill marks. Close the grill and cook for 3 minutes. Open the grill and flip again without rotating, close and cook for final 3 minutes - in total your chicken should cook for 12 minutes.
- Use an instant read thermometer to check the internal temperature of the chicken. When it shows 165F the chicken is cooked through. Enjoy immediately or store in an air tight container for up to 4 days
Nutrition Facts : Calories 282 calories, Sugar 0.3 g, Sodium 504.1 mg, Fat 13.1 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 5 g, Fiber 0.1 g, Protein 34.3 g, Cholesterol 110.3 mg
QUICK GINGER SOY AND LIME MARINADE FOR CHICKEN
A really tasty marinade that's quick to prepare and provides the base to an easy meal. When cooked, the chicken will be sticky and tangy. Serve with steamed rice and stir fried pak choy for a complete meal. Enough to cover about 8 pieces of chicken
Provided by robd16
Categories Chicken
Time 2m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Put everything in the blender and blend until smooth.
- Put chicken (drumsticks or thighs) in a plastic food bag and pour over the marinade.
- Tie up or ziplock the bag, smoother the chicken with the marinade and refrigerate overnight or at least 4 hours.
- Take the chicken out of the marinade and put in the oven. Baste with the leftover marinade every 10 minutes.
- Lip smackinly good!
Nutrition Facts : Calories 18.7, Fat 0.1, Sodium 1274.8, Carbohydrate 3, Fiber 0.7, Sugar 0.7, Protein 2.5
PINEAPPLE CHICKEN KABOBS WITH A HONEY, GINGER AND LIME MARINADE
Provided by Shayna's Kitchen
Number Of Ingredients 12
Steps:
- In a large bowl, add lime juice and zest, coconut milk, chili flakes, parsley leaves, grated ginger, garlic, honey, dijon and salt and pepper. Mix until combined. Reserve about 1/4 of this mixture in a separate bowl.
- Cube the chicken breast meat and add to the larger bowl of marinade, tossing so the chicken is submerged and coated.
- Add the bowl of the chicken and marinade to the fridge for at least 20 minutes and prepare the rest of the ingredients, cubing the pineapple and chopping the red onion.
- Once ready, heat the grill to high.
- Using skewers, thread the chicken, pineapple, onion and parsley alternately.
- Grill, turning every 5 minutes until the chicken is cooked through, about 15-20 minutes. Use a brush to baste on the reserved marinade (the one that did not have raw chicken in it).
- If you do not have a grill, you can still make this recipe. Thread the kabobs until you've used up all your chicken, pineapple and onion. Arrange in a single layer on a baking sheet. Place until broiler and broil, turning every 5 minutes or so until the chicken is cooked through and reaches an internal temperature of 165F.
SPICY GINGER AND LIME SAUCE
Steps:
- Gather the ingredients.
- Combine all ingredients in a small bowl. Give the ingredients a good stir and then set the bowl aside.
- Allow the sauce to sit on the counter for a minimum of 10 minutes. You may also allow the sauce to sit overnight and use the next day; just cover the bowl and place it in the refrigerator. After the 10 minutes, or overnight, taste the sauce and see if it is to your taste or if it needs tweaking. You may at this time also want to think about what you'll be using it on and if you should add more soy sauce.
Nutrition Facts : Calories 37 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 463 mg, Sugar 1 g, Fat 3 g, ServingSize 1 small bowl (8 servings), UnsaturatedFat 0 g
GINGER LIME CHICKEN
This Asian-inspired grilled chicken recipe is so juicy and flavorful! The slits in the chicken help it absorb even more lime juice, ginger, honey, and cumin.
Provided by Stacie
Categories Main Dishes
Time 22m
Number Of Ingredients 7
Steps:
- Preheat barbecue to medium heat.
- Make shallow cuts to both sides of the chicken.
- In a small bowl, mix together lime juice, honey, ginger, vegetable oil, cumin and salt. Brush marinade over both sides of the chicken.
- Place chicken on the barbecue with lid down. Turn and baste often with marinade for the first five minutes. Continue to barbecue until the chicken feels springy when pressed and a meat thermometer reaches 165F, about 5 to 7 more minutes, depending on your barbecue.
Nutrition Facts : Calories 285 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 38 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 382 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GINGER, MINT, AND LIME MARINADE
This bright marinade with slightly Southeast Asian flavors is a perfect soak for anything from shrimp to chicken to pork.
Provided by Katie Workman
Categories Condiment
Time 10m
Number Of Ingredients 7
Steps:
- Put the ginger, garlic, mint, lime juice,salt and pepper in a bowl or a jar with a lid. Add the lime juice, and the olive oil, and whisk or shake to combine well.
Nutrition Facts : Calories 83 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GINGER-VINEGAR MARINADE CHICKEN RECIPE ALA CHICKEN INASAL
Ginger-Vinegar Marinade Chicken Recipe is inspired by the Filipino recipe, Chicken Inasal, a popular Filipino Chicken recipe. This is a recipe that is packed with deliciousness and easy to make.
Provided by Marife Lindsay
Categories Main Course
Time 3h55m
Number Of Ingredients 18
Steps:
- In a large bowl, place the garlic, ginger, brown sugar, lemon and lime juice, lemon zest, paprika, turmeric, vinegar, soy sauce, salt and pepper. Mix all of the ingredients, then add the chicken thighs. Using tongs, rub the marinade until all the meat is well coated. Cover the bowl with chicken and put it into the fridge for at least 1 hour up to 12 hours maximum. Do not marinate the meat overnight because the acid of the vinegar will breakdown the enzymes of the chicken.
- After marinating the chicken, in a small bowl place the melted butter together with the remaining ingredients of the basting sauce and mix it all together. Then set aside.
- Preheat the oven at 420 degrees F.
- Spray the baking sheet and the baking rack with oil but if you do not have a baking rack, cover the baking sheet with aluminum foil with crumpled aluminum foil then spray oil on top of it. Then place the chicken with skin side down on top of the crumpled aluminum foil. And coat the top of meat with the basting sauce.
- Bake at 420 degrees F for 25 to 30 minutes.
- Take the chicken out of the oven and turn up the oven temperature to 450 degrees F.
- Then flip the chicken with skin side up and brush with the with the remaining basting sauce. Then bake it again for an additional 5 to 8 minutes or until the chicken's internal temperature reaches to 165 degrees F.
- Serve the chicken immediately with steamed rice together with a dipping sauce made from lime juice and soy sauce.
GINGER LIME CHICKEN
Number Of Ingredients 11
Steps:
- Mix marinade ingredients in a large bowl.
- BEORE you add the chicken, remove and reserve ¼ cup of the marinade.
- Add the raw chicken to the bowl. Make sure each piece is coated in the marinade.
- Refrigerate the marinating chicken for 2 - 4 hours.
- Grill or broil the chicken, brushing on the extra marinade toward the end of the cooking process.
- Sprinkle the scallions over the chicken and enjoy!
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5/5 Total Time 45 minsServings 4
- Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest.
- In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked.
- Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.
SOY, GINGER, AND LIME MARINADE | COOKSTR.COM
From cookstr.com
Category Cookstr Recipes
- Place the whole limes on a small baking tray and roast for 10 to 12 minutes, until the skins have softened. Set aside to cool.
- In a medium bowl, combine the soy sauce, ginger, scallions, and honey. When the limes have cooled, cut them in half and squeeze to extract as much juice as possible. Stir the lime juice into the soy mixture until well blended. Drizzle the chicken, beef, or fish with enough marinade to coat and refrigerate for a few hours.
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From dietdoctor.com
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- Place herbs, garlic, ginger, lemon and lime juice, yogurt, olive oil, paprika, salt and pepper in a blender and blend until smooth.
- Place chicken in a resealable zip top bag and add marinade. Seal the bag and ensure all the chicken is coated in the marinade. Refrigerate the chicken for at least two hours or overnight.
- Pre-heat your bbq to medium heat and oil the grills. Using tongs, remove chicken from marinade and place on the grill skin side down. Grill for four to five minutes or until the skin has nicely crisped. Turn the chicken and continue to grill for an additional eight to ten minutes, flipping every few minutes. To ensure your chicken is properly cooked insert a meat thermometer into the thickest part of the thigh. The chicken is done when it reaches 165°F.
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From simplywhisked.com
Servings 4Total Time 10 minsCategory MainsCalories 417 per serving
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From bbc.co.uk
Category Main Course
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From pinterest.com
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