- Total Time
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 sauce¼ cup(s)
fresh lime juice3 Tbsp
lime zest2 tsp, finely minced
ginger root2 Tbsp, finely minced or grated
garlic clove(s)2 clove(s), medium, minced
chili oil1 Tbsp, or other hot oil
cilantro¼ 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
- 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.