Equipment
* optional
Ingredients
Main Components
- 790 g chicken thighs, boneless
- 790 g chicken breast, boneless
- kosher salt, to taste
- black pepper, to taste
Marinade
- 76 g mayonnaise
- 15 ml lime zest
- 15 g ginger, grated
Nutrition (per serving)
Method
Pat the chicken pieces dry with paper towels and season all sides generously with salt and pepper.
Whisk the mayonnaise, lime zest, and grated ginger in a medium bowl until thoroughly combined.
Add the seasoned chicken to the bowl and toss until every piece is evenly coated in the marinade.
Preheat your grill or skillet to medium-high heat (approximately 204°C/400°F).
Cook the chicken for 4-5 minutes per side until the internal temperature reaches 74°C (165°F) and the juices run clear.
Transfer the chicken to a plate and serve immediately with fresh lime wedges.
Chef's Notes
- For the best char and juiciness, ensure your grill or skillet is properly preheated before adding the chicken. A medium-high heat is crucial for searing the exterior while cooking the interior through.
- Don't skip patting the chicken dry. This step is essential for achieving a good sear and preventing the chicken from steaming in the pan or on the grill.
- If you have time, marinating the chicken for at least 30 minutes, or even up to 8 hours in the refrigerator, will allow the flavors to penetrate more deeply, resulting in a more succulent and flavorful dish.
- Using a mix of chicken thighs and breasts provides a nice balance of richness from the thighs and leaner texture from the breasts. Ensure they are cut into similar-sized pieces for even cooking.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Thaw completely in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat until an internal temperature of 74°C (165°F) is reached.
