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Charred Ginger-Lime Chicken
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.
4-6
Servings
30 minutes
Ingredients
-
2
pounds boneless, skinless chicken thighs, halved lengthwise
-
2
teaspoons white sugar
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This didn't work out well for me. My broiler can only has a 2 inch or 6 inch drop from the element, so I used 6 inch and they didn't char. Still cooked well and were tender. My biggest complaint was that it had too much lime. My limes were quite large and produced a lot of juice. It would be much better if the instructions cited the amount of lime juice in measured amounts--teaspoons or Tablespoons rather than two limes. The lime mellowed with rice but not enough for my taste.
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Sounds delicious, will try it soon.