Spice and citrus unite in this Caribbean-influenced recipe. Ginger and lime make the perfect marriage of flavors in the marinade used to make this recipe. The marinade can be made ahead and is simple to toss together with soy sauce, lime juice, lime zest, ginger, garlic, chili oil, honey, and cilantro. Chili oil brings a smoky heat to this recipe, but you can turn down the heat with peanut oil instead of hot oil if you prefer. Serve this grilled chicken with grilled pineapple and mixed salad greens.
Low sodium soy sauce
Fresh lime juice
2 tsp, finely minced
2 Tbsp, finely minced or grated
2 medium clove(s), minced
1 Tbsp, or other hot oil
¼ cup(s), fresh, chopped, divided
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz pieces
2 Tbsp, finely minced
- 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.