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PrintGinger-Lime Grilled Chicken
A honey of a fast recipe with a baste that takes less time to make than the BBQ takes to warm up. Lemons also work here and you can wrap sugar snap peas or sliced zucchini or bok choy in foil and heat right beside the chicken. Ideal for week day entertaining
![[+]](/images/uploads/recipes/2012/Jul/31/740_view.jpg)
Ginger-Lime Grilled Chicken
4
boneless, skinless chicken breast(s)
4
or
8
boneless, skinless chicken thighs
8
1
lime, large
1
1 Tbsp
honey
15 mL
1 Tbsp
ginger, fresh, finely grated
15 mL
2 Tbsp
canola oil
30 mL
2 tsp
cumin, ground
10 mL
1/2 tsp
salt
2.5 mL
Preparation
Serves 4
Cook time :
15 min
|
Preparation time :
5 min
Ginger-Lime Grilled Chicken
1
Oil the grill and preheat barbecue to medium or place an oven rack in the centre of the oven and preheat the oven broiler. Place chicken on a cutting board and cover with a piece of plastic wrap or waxed paper. Press down with your hand to even out the thickness. Using a sharp knife, make shallow slashes at regular intervals on both sides of the chicken.
2
Squeeze the lime juice into a small bowl. Stir in the honey, ginger, oil and seasonings. Brush all over the chicken, then place chicken on the barbecue or a foil lined baking sheet.
3
BARBECUE: Barbecue with the lid down, turning and basting often with lime mixture, for 5 minutes. Then continue barbecuing, without basting,until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 5 to 7 more minutes.
4
OVEN BROILING: Grill in the centre of the oven. Baste and turning often for the first 5 minutes, then continue grilling without basting until chicken feels springy and meat thermometer reaches 165°F (74°C), about 5 to 7 more minutes.
5
Wonderful with rice cooked in coconut milk and grilled peppers or vegetable kebabs.
