July 1, 2013

Ginger Garlic & Lime Grilled Chicken


What's not to like? Ginger, good. Garlic, good. Lime, goooood.


Ginger-Garlic Lime Grilled Chicken

Yep, that's all I'm saying today. No usual rambling. Just this...

Ginger-Garlic & Lime Grilled Chicken
printable recipe

What you need:

6-8 chicken thighs or drumsticks  I used bone-in, skin-on.
1 tbsp minced ginger (fresh)
3 cloves garlic (about 1 tbsp minced garlic)
3 tbsp coconut aminos (or gluten-free soy sauce)
2 tbsp sesame oil OR olive oil (Use olive oil for AIP)
3 tbsp lime juice (about 2 limes) (A good bottled lime juice for when you can't find limes.)
1/2 tsp onion powder
1/2 tsp cumin, optional (omit for AIP)
1/2 tsp salt (leave out if using soy sauce)
1/8 tsp black pepper (omit for AIP)
Optional: splash of fish sauce (about 1/2 tsp)

**For autoimmune protocol, leave out cumin and use coconut or olive oil instead of sesame oil.

How to make:

Pierce chicken skin with a fork and place chicken in a plastic bag. Mix together the remaining ingredients except. I use this microplane zester for my garlic and ginger. Pour marinade over chicken, seal bag, and flip a few times to coat chicken with marinade. Refrigerate for at least 20 minutes, or up to 2 hours for stronger flavors. (Don't marinate longer than 2 hours.) Preheat grill to medium low heat or see below for oven directions.

Remove chicken from marinade and sprinkle with additional salt if desired. Place chicken skin side down. Grill for 8-10 minutes with cover closed (vents open). Once skin is browned and crispy, flip and cook an additional 6-10 minutes or until cooked through with an internal temp of 165 degrees F. Allow chicken to rest at least 5 minutes before serving. Garnish with cilantro and lime or lemon slices.

Note: I used a very small charcoal grill for these. If you aren't sure how your grill behaves or if it's too hot, check the chicken after 5 minutes to ensure they don't burn.  

To cook these in the oven, bake at 400 degrees F for 35-45 minutes or until cooked through. When cooking in the oven, I like to pour a bit of the marinade on top before baking.


What the...What is that?
  • Coconut aminos is a naturally soy-free alternative to soy sauce. It's made from raw coconut tree sap and sun-dried sea salt, and contains 17 amino acids. The cheapest price I have found is at Vitacost.com, where I buy it. (And if you're a new customer, you can save $10 off with my refer-a-friend link here.) You can also find it on Amazon (HERE) or maybe for a little more, at most health food stores.

Also try my Citrus-Herb Chicken Kabobs.


Ginger Garlic and Lime Grilled Chicken


Shared at: Allergy Free Wednesdays, Gluten Free Tuesday

****This post may contain affiliate links. If you make a purchase through an affiliate link, Livin' the Crunchy Life will receive a very small commission, but your cost will not change. Thank you for supporting my blog!****

4 comments:

  1. Tessa@ Tessa the Domestic DivaJuly 9, 2013 at 8:23 AM

    featuring this tasty looking recipe this week on AFW, and making it VERY soon!

    ReplyDelete
  2. Livin' the Crunchy LifeJuly 9, 2013 at 11:05 PM

    Thanks for the feature and I hope you enjoy it!

    ReplyDelete
  3. Amber EasyGreenMamaJuly 31, 2013 at 1:53 PM

    I'm always looking for new ways to cook my chicken! This one sounds yummy!

    ReplyDelete
  4. Livin' the Crunchy LifeAugust 3, 2013 at 12:58 AM

    Thanks for stopping by Amber! Hope you like it!

    ReplyDelete

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