LIME GINGER RECIPES

Name: Ginger-Lime Chicken
Total time: 15 min
Yield: 4 servings
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)

GINGER-LIME CHICKEN RECIPE - NYT COOKING

Ginger-Lime Chicken Recipe - NYT Cooking image

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

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

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)

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.

LIME AND GINGER CHEWIES | BETTER HOMES & GARDENS

Lime and Ginger Chewies | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 56 minutes

Prep Time 45 minutes

Yield 44 to 48 cookies

Number Of Ingredients 15

Ingredients

1?? cups granulated sugar
2 tablespoons finely shredded lime peel
1 tablespoon peeled minced fresh ginger
¾ cup plus 2 tablespoons unsalted butter, cut into chunks and just slightly softened
1 egg yolk
1?½ tablespoons fresh lime juice
1?½ tablespoons light-color corn syrup
2 - 3 teaspoon ground ginger, to taste
½ teaspoon lemon or vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
2?¼ cups unbleached all-purpose flour
Powdered sugar
Finely shredded lime peel
Coarse green sugar (optional)

Steps:

Position a rack in middle of oven; preheat to 350°F. Lightly grease baking sheets; set aside.
In a food processor combine sugar, lime peel, and fresh ginger. Cover and process for 2 to 3 minutes, scraping sides of bowl occasionally, until ginger is completely pulverized and mixture is thoroughly blended and smooth. Reserve 1/2 cup; transfer to a saucer to use as garnish.
In a large bowl combine remaining lime-sugar mixture, butter, egg yolk, lime juice, corn syrup, ground ginger, lemon extract, baking soda, and salt. Beat with an electric mixer on low, then medium speed, until very well blended and lightened in color, about 1 1/2 minutes. Beat in half the flour on low speed just until evenly incorporated, scraping sides of bowl occasionally. Stir in remaining flour until evenly incorporated. If the dough seems too wet, stir in up to 3 tablespoons more flour; if too dry, stir in up to 1 teaspoon water.
Shape dough into a flat disc; cut it into quarters. Divide each quarter into 11 or 12 equal portions. Shape portions into balls; roll in lime-sugar mixture and gently reshape. Space balls about 2 1/2 inches apart on prepared baking sheets; flatten to about 1/8- to 1/4-inch thickness with the bottom of a glass.
Bake one sheet at a time for 6 to 8 minutes or until edges are light brown and cookies are not quite firm when gently pressed in the center. (For chewier cookies bake slightly shorter; for crisper ones, bake slightly longer.) Let cool 5 minutes to firm up. Using a spatula, transfer cookies to wire rack. Dust with powdered sugar; sprinkle with lime peel, and, if desired, coarse green sugar. Cool completely.

Nutrition Facts : Calories 84 calories, CarbohydrateContent 12 g, CholesterolContent 14 mg, FatContent 4 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 29 mg, SugarContent 6 g

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