Broiled Ginger-Lime Chicken
ACTIVE: 20 minutes TOTAL: 2 hours 40 minutes (including 2 hours marinating time)
TO MAKE AHEAD: Marinate chicken (Step 2) for up to 1 day.
Flavored with cinnamon, nutmeg, ginger and lime, this marinated chicken recipe is a
favorite in the Eating Well Test Kitchen. Serve with rice or couscous and black beans.
6 large or 12 small bone-in chicken thighs (21/2-3 pounds), skin removed
1/4 cup finely chopped scallions
2 tablespoons finely chopped fresh ginger
2 tablespoons canola oil
1 tablespoon lime zest
2 tablespoons lime juice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
1. Line a broiler pan or rimmed baking sheet with foil and coat with cooking spray.
2. Pat chicken dry. Place on the prepared pan, skinned-side up. Mix scallions, ginger, oil,
lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne and spread on the chicken.
Cover and refrigerate for 2 to 24 hours.
3. Preheat broiler to high.
4. Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part
registers 165°F, 15 to 25 minutes.
SERVES 6: 1 LARGE OR 2 SMALL THIGHS EACH
Calories 218 Fat 13g (sat 3g), Cholesterol 77mg, Carbs 3g, Total sugars 0g (added 0g),
Protein 22g, Fiber 1g, Sodium 453mg, Potassium 200mg.
Nutrition bonus: Zinc (15% daily value).