Crispy Ginger Lime Chicken Thighs Recipes

CRISPY GINGER LIME CHICKEN THIGHS

Lucinda Scale Quinn recipe. Be sure and use "skin on" thighs or they will not crisp up.

Provided by Kermit in Huntsville

Categories Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Crispy Ginger Lime Chicken Thighs image

Steps:

Arrange chicken on baking sheet, add salt and pepper.
Mix sauce ingredients in a small dish. Divided equally underneath chicken skin.
Bake at 350 30-40 minutes or until internal temperature reaches 165°F.

Nutrition Facts : Calories 407.2, Fat 28.9, SaturatedFat 8.1, Cholesterol 157.9, Sodium 727.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.5, Protein 32.9

Ingredients

1 tablespoon gingerroot (grated)
1 tablespoon lime juice
2 teaspoons curry powder
4 scallions (minced)
1 teaspoon salt
1/4 teaspoon pepper
8 chicken thighs (bone-in & skin on)

GINGER-LIME CHICKEN

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ginger-Lime Chicken image

Steps:

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
Serve chicken with lime wedges, for squeezing on top.

Ingredients

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Provided by Alison Roman

Categories dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

Garlicky Chicken Thighs With Scallion and Lime image

Steps:

Season chicken with salt and pepper on both sides.
Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
Meanwhile, thinly slice two scallions; set aside.
Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1 bunch scallions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce

CHICKEN THIGHS WITH GARLIC AND LIME

Make and share this Chicken Thighs With Garlic and Lime recipe from Food.com.

Provided by Oolala

Categories Chicken Thigh & Leg

Time 1h

Yield 2 serving(s)

Number Of Ingredients 11

Chicken Thighs With Garlic and Lime image

Steps:

Preheat oven to 350 degrees F.
In a small bowl, combine garlic, cumin, oregano, salt, pepper, and 1 tablespoons lime juice.
Rub this mixtrue all over the chicken and place the chicken parts in an ovenproof skillet.
In a small bowl, combine the remaining 1 tablespoons lime juice, chicken stock, and the vinegar and pour over the chicken. Bring to a boil over medium high heat.
Remove from the heat and cover the skillet with foil and place in the oven for 30 minutes or until done (thermometer registers 180 degrees F.).
Remove the chicken and keep warm. Place the skillet on the burner again and over medium hight heat, bring the liquid to a boil. Cook until reduced to a 1/4 cup, about 3 minutes. Spoon sauce over chicken and sprinkle with cilantro. Serve with lime wedges.

Ingredients

1 1/2 teaspoons garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lime juice
4 (6 ounce) skinless chicken thighs
3 tablespoons low sodium chicken broth
1 tablespoon white vinegar
1 tablespoon fresh cilantro, chopped
2 lime wedges

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