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.

Kathy Gunst
Source: EatingWell Magazine, January/February 2015


Recipe Summary

2 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • 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

218 calories; protein 21.6g; carbohydrates 3g; dietary fiber 0.9g; sugars 0.5g; fat 13.1g; saturated fat 2.7g; cholesterol 76.8mg; vitamin a iu 121IU; vitamin c 7mg; folate 10.5mcg; calcium 24.2mg; iron 1.4mg; magnesium 21.5mg; potassium 200.1mg; sodium 453mg; thiamin 0.1mg.

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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 Read More
Rating: 1 stars
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 Read More
Rating: 5 stars
I love this recipe as is with the exception of pre-searing in my cast iron skillet before broil. The Ginger is lovely! Read More
Rating: 5 stars
Flavors were incredible. Took advice from another review and par-baked for 15 before I broiled. It was really good. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
No changes at all I marinaded it for about 8 hours it was delicious thankyou for this scrumptious recipe Read More