I am finally writing about some chicken recipes that I tried over the summer. But, I do believe that they are just as appropriate for fall…or throughout the year. This first recipe is for Ginger Lime Chicken and came in a Weight Watchers weekly, but you can find it here online. I have been saving this for quite a while and the aroma from the marinade, alone, made me wonder why I had waited so long.
Ingredients: 1 pound uncooked boneless chicken breasts (4 oz each) or cutlets/tenders, 3 Tbsp fresh lime juice, 2 tsp finely minced lime zest, 2 Tbsp finely minced or grated ginger root, 2 medium garlic cloves minced, 1 Tbsp honey, 1 Tbsp chili (or other hot) oil, ¼ cup fresh chopped cilantro (divided), ¼ cup low-sodium soy sauce, 2 Tbsp finely minced uncooked scallions
1-In a large plastic or glass bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, and 2 tablespoons cilantro. Mix well.
2-Remove and reserve 2 tablespoons of the marinade.
3-Add chicken to marinade, making sure each piece is coated. Refrigerate for 2-4 hours.
4-Preheat broiler to high. And broil chicken, 4-6 minutes.
5-Flip and brush chicken with reserved marinade. Broil for an additional 4-6 minutes (or until cooked thoroughly).
6-When serving, top with scallions, remaining cilantro and sauce from the baking dish.
This was easy to make and absolutely delicious – moist, very flavorful and fresh. I did find that the chicken took longer to cook (I cooked them at 350 for 10 additional minutes). For that reason, I will try making this with chicken cutlets or tenders next time. I forgot to reserve some of the marinade before cooking, but just stole it from the bag after the chicken was done marinating. I am happy to report, no one got sick or died. But, why take the risk when you can learn from my mistake? Just remember to reserve it before the chicken goes in. This one earned thumbs up from the entire family…hope you like it as well!