Broiled Ginger-Lime Chicken

I love this recipe as is with the exception of pre-searing in my cast iron skillet before broil. The Ginger is lovely!

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.

Flavors were incredible. Took advice from another review and par-baked for 15 before I broiled. It was really good.

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.

No changes at all I marinaded it for about 8 hours it was delicious thankyou for this scrumptious recipe

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

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