Join! 12 weeks for $1


Charred Ginger-Lime Chicken

4-6 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.



30 minutes


  • 2

    pounds boneless, skinless chicken thighs, halved lengthwise

  • 2

    teaspoons white sugar

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Rita B.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Jeana R.

Where can you get pickled jalapenos

Russell B.

Hey Jeana!

Pickle section of almost any chain grocery-store; you should be able to find pickled jalapeño, but also roasted red peppers, picked cherry peppers, etc. all there together or pretty close by. Hope this helps!

Lynn C.

Hi Jeana - You can usually find jarred pickled jalapeños in the supermarket near the taco kits and ingredients. I believe the Old El Paso brand makes them.

The Milk Street Team

Michael L.

Excellent and easy recipe. Good for a weeknight

Russell B.

I tried this & although simple, the results are fantastic! Results all out of proportion to effort, unlike so many recipes which are the opposite.

Mikel J.

Great recipe - very flavorful and so easy. I recommend lining your baking sheet with foil; I didn’t and now I have burnt sugary chicken juice on mine. :)

Eileen C.

Barkeepers Secret and some elbow grease will fix that. Thanks for the reminder of lining the pan!

Katherine K.

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.

Patricia G.

A winner! Ridiculously easy and super tasty. Subbed the jalapeño with sriracha. Very flexible dish that will be in the regular rotation. Thanks Milk Street!