Broiled Ginger-Lime Chicken

Broiled Ginger-Lime Chicken

7 Reviews
From: EatingWell Magazine, January/February 2015

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 large or 12 small bone-in chicken thighs (2½-3 pounds), skin removed
  • ¼ cup finely chopped scallions
  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons canola oil
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cayenne pepper


  • Active

  • Ready In

  1. Line a broiler pan or rimmed baking sheet with foil and coat with cooking spray.
  2. 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.
  3. Preheat broiler to high.
  4. Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part registers 165°F, 15 to 25 minutes.

Nutrition information

  • Serving size: 1 large or 2 small thighs
  • Per serving: 218 calories; 13 g fat(3 g sat); 1 g fiber; 3 g carbohydrates; 22 g protein; 10 mcg folate; 77 mg cholesterol; 0 g sugars; 0 g added sugars; 121 IU vitamin A; 7 mg vitamin C; 24 mg calcium; 1 mg iron; 453 mg sodium; 200 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat, 1 fat

Reviews 7

August 04, 2019
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By: bbrink
I made the mistake of buying boneless/skinless chicken thighs, so I baked the thighs at 375 for about 25 minutes instead of broiling them. That being said, I think no matter HOW I was to cook these (broil, bake, pan fry), the result would have been the same: I inhaled this. The flavors were incredible. If you’re sensitive to ginger, I’d suggest using about half as much. I was surprised to not see cilantro or garlic for the marinade and was delightfully surprised to find out it really didn’t need either. I rate recipes based on how quickly I send them to my mom after I make them. I sent this one to her on my way to get seconds. 5 stars from me.
August 02, 2019
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By: Samantha Dobra
Flavors were incredible. Took advice from another review and par-baked for 15 before I broiled. It was really good.
June 23, 2019
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By: arthur glauberman
We followed the recipe and thought the chicken tasted great. The only issues we had was that while the chicken had great flavor, I think it would have helped if we had first baked the thighs for 30 minutes before broiling the thighs. We found that while the chicken “ looked” cooked, it was still in need of more baking to be totally done.
April 07, 2019
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By: Vickie Mccartney
No changes at all I marinaded it for about 8 hours it was delicious thankyou for this scrumptious recipe
February 06, 2017
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By: Sweetpea2005
I've made a few changes, less ginger, as other readers felt that ginger flavour was overpowering, also added some Brown sugar and mixed ingredients in my magic bullet. It was delicious
January 09, 2015
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By: EatingWell User
Fresh Taste I simplified this recipe by putting all ingredients in a food chopper and creating a paste to coat the chicken. Also, used one pan, a LeCrueset casserole, and marinated and cooked in the same dish. Pros: Low Calorie and Low Sugar Cons: Preparation directions too tedious
January 07, 2015
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By: EatingWell User
Not worth the time Overall very disappointed with this recipe. Spent a good amount of time buying the ingredients and prepping, only to taste straight ginger. I recommend less ginger and less cinnamon. I ate it only because I didn't want to waste food. My wife couldn't eat it. (Adherence to the recipe was exact) Pros: Low calorie, fresh ingredients Cons: Too much ginger
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