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Charred Ginger-Lime Chicken

Charred Ginger-Lime Chicken

By Courtney HillJuly 15, 2020

  • Makes
    4-6 servings
  • Cook Time
    30 minutes

We use a broiler to add char to boneless chicken thighs, then toss the just-cooked chicken with a few aromatics. As the chicken cools, it absorbs some of the flavors and its heat slightly softens the sharp notes of the ginger. For a bit of chili heat, use pickled jalapeños; for a little sweetness and vibrant color, opt for red cherry peppers. Serve with a rice or grain pilaf, or cut the thighs into smaller pieces and serve on leafy greens.

Ingredients
  • 2

    pounds boneless, skinless chicken thighs, halved lengthwise

  • 2

    teaspoons white sugar

  • neutral oil

  • Kosher salt and ground black pepper

  • Grated zest and juice from 2 limes

  • 1

    tablespoon finely grated fresh ginger

  • 3

    tablespoons chopped fresh cilantro OR mint OR basil

  • 2

    tablespoons chopped pickled jalapeños OR pickled red cherry peppers, plus 2 teaspoons pickling liquid

  • Optional garnish: Chopped roasted peanuts

Heat the broiler with a rack 4 inches from the element. In a bowl, toss the chicken with the sugar, 1 tablespoon oil, salt and pepper. Set a wire rack in a rimmed baking sheet; arrange the chicken on it. Broil until charred, 13 to 16 minutes, flipping once halfway through. Immediately transfer to a clean bowl and toss with 3 tablespoons oil, lime zest and juice, ginger, herbs, and jalapeños and pickling liquid. Let stand for 10 minutes before serving.