Ginger Lime Chicken

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I know that Winter is coming, but I am still dreaming of warm weather and tropical beaches. And even though I am looking forward to some winter comfort food, I had to share one more recipe that tastes like summer to me. I found this recipe on Weight Watchers’ website. It is super easy and the chicken is tender and juicy. I think it would be good served with Jasmine rice or even shredded to make chicken tacos; maybe with sour cream and black beans. Either way it is also wonderful as is, and once again you can adjust to your liking by using the spicier chili oil or keep it mild with peanut oil.

Ginger Lime Chicken


 ¼ cup low sodium soy sauce

3 Tablespoons fresh lime juice

2 teaspoons lime zest

2 Tablespoons ginger root, grated or minced

2 medium cloves garlic, minced

1 Tablespoon honey

1 Tablespoon chili oil (or peanut oil for milder taste)

¼ cup fresh cilantro, chopped

1 lb. chicken breasts, boneless and skinless, approx. 4 pieces

2 Tablespoons scallions, diced


In a large non-metal bowl or large zip lock bag, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, chili or peanut oil, and 2 tablespoons of the cilantro. Mix well. Remove and reserve 2 tablespoons of the marinade for later.

Add the chicken to the marinade and coat well. Refrigerate for 2–4 hours.

Remove chicken from the marinade and place in a baking dish, discard used marinade. Broil chicken in oven on high for 4–6 minutes, flip the chicken over and brush with the reserved marinade and broil for another 4–6 minutes until cooked through.

Serve topped with remaining cilantro, diced scallions and any sauce left in the pan.

Buon Appetito!