Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTThis 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.
Sounds delicious, will try it soon.