Ginger-Lime Chicken

Total Time
27 min
15 min
12 min
Spice and citrus unite in this Caribbean-influenced recipe. Turn down the heat with peanut oil instead of hot oil if you prefer.


low sodium soy sauce

¼ cup(s)

fresh lime juice

3 Tbsp

lime zest

2 tsp, finely minced

ginger root

2 Tbsp, finely minced or grated

garlic clove(s)

2 medium clove(s), minced


1 Tbsp

chili oil

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

uncooked scallion(s)

2 Tbsp, finely minced


  1. 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.
  2. 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.
  3. 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.

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