Every family barbecue features these flavorful, creamy grits. Every time I make them, I get requests for the recipe.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves
- 3 cloves crushed garlic
- 3 tablespoons ground ginger
- 1 tablespoon olive oil
- 4 limes, juiced
Instructions
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 1 g |
| Sodium | 80 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I only gave this 3 stars because if I had used as is, I don’t think it would have been as good. I read the reviews first, which I highly recommend before attempting a new recipe, and modified to make better (IMHO). I reduced the lemons to 2, increased garlic to 4, used a combo of fresh and powdered ginger. Set the timer for 20 minutes – crucial point made many times by many. I broiled the chicken then taste tested, realized it was too bland so I added salt and pepper to both sides (oh, and a little turmeric for color as well) and broiled a little more. That helped a lot, next time I’ll add onion to the marinade. I think this has the makings of something yummy, but it does need a little help. Happy cooking!
I did not care for this recipe
I used 3 lemons instead of lime, and sugared ginger, kept everything else the same. I did slice the thick breasts so that they were thinner to begin with, and I also pounded them a little. They were quickly broiled in my oven. My husband and I enjoyed the flavors immensely.
Did not like the flavor at all. Generally I like garlic & ginger, but not this time
Good idea! Gave me a starting place! In retrospect it’s possible(and advisable) to use less lime. I used chicken breast strips and could have used only one lime. I used fresh ginger and used garlic powder (approx tablespoon) with quinoa kale and steamed sweet and potato onion side.
I made this using chicken breast tenders, cooked in some olive and canola oil in a heavy cast iron skillet, using only two limes. Added some jalapeños for a little kick. Came out very tasty. Will make again.
I liked this a lot. I made it exactly as written, marinating the chicken for a full 20 minutes. I actually grilled these over 4 separate nights, so I then separated the marinade from the breasts, and used the marinade for basting. I’ve had a number of weak marinade recipes, and sometimes it seems like hours of marinating don’t work, but for this recipe, the flavors were quite zippy. “Lime” should definitely be in the title – even with so much ground ginger, I found lime to be the prevailing flavor. The chicken grilled up nicely. Great recipe!
Very good! I used two limes as i read the previous reviews and people had suggested. I found it hard to believe that 20 mins could do the trick, but this BBQ chicken turned out amazing and so moist! My boyfriend has a skin infection and I googled the best foods to fight infection… garlic, ginger and limes were on that list FYI 🙂
Even with half the limes as someone suggested it was too… limey. Maybe it’s just my taste, but this wasn’t as exciting as it sounded. Sorry!
I must’ve missed something, because this was extremely bland. Very disappointed after reading all the good reviews.
A lovely simple concept for a quick and tasty meal, but the limes should be replaced with lemons. Lime juice quickly turns bitter when cooking and should only be used towards the end of cooking. Lemons you can get away with cooking for longer. Not sure why, but I have found it to be true.
The flavor is good. I made it on a grill pan. However, this chicken did not turn out crispy. The marinade was so thick it seemed clumpy on the outside.
This is fantastic! The moistest chicken I’ve ever made, and just the right amount of lime and ginger flavors. Thanks!
Delicious! I make this about once every two weeks, served with rice and steamed veggies. Changes: I use boneless/skinless chicken thighs because I prefer dark meat. I marinade in Basque Norte sauce (a soy-sauce base with minced garlic available in Northern California) for an hour, then sprinkle with powdered ginger and garlic just before popping it in the oven. Easy, quick, and a great dinner!
This was Fast, Simple, and Delicious! What more could you ask? I only used 3 limes, but I think makes little difference. Pounding the chicken, and getting the marinade into the meat makes it moist.
Used tofu and frozen mixed veggies and far less lime juice.
The flavours were not very rounded, too much acid and not enough spices.
We made this recipe last night. The only comments we had about it were “Wow, too much lime, and not enough ginger” I highly recommend only using 2 limes 4 make this meal far to lime tasting and it over powered the other ingredients. We will definitely make this again using only 2 limes, a little more ginger, and another clove of garlic.
We followed other reviewers recommendations for less lime juice and used just the juice of one lime. However we also used fresh ginger and it was WAY too much ginger. Ginger flavor was over powering and lacking salt. Will not use this recipe again.
Nasty
I didn’t use as much lime as recommended but it was still a bit overpowering. I added Worchestershire sauce and salt along with baby corn, green pepper, and mushrooms. Maybe the green pepper was a bad choice? I will try to make this again and follow the recipe exactly. Will not use lemon juice next time.