Ginger Lime Chicken

I thought I had made chicken every which way I possibly could.

Grilled. Baked. Stir-Fried. Braised. Crock-Pot-ed. Poached. Sauteed.

I had just resolved that unless it was going to involve a chicken thigh and some kind of fatty gravy, my chicken was also going to be tough, dry, and chewy.

Alas! No more! I'm never making shitty chicken breast again.

This recipe was adapted from Weight Watchers

Ginger Lime Chicken
for four

4 chicken breasts, cut into two pieces each
2 ziploc bags
1/4 c. soy sauce
3 tbsp fresh lime juice
zest of 1 lime
2 tbsp freshly grated ginger root
2 cloves garlic, minced
1 tbsp honey
1 tbsp chili oil
2 tsp sriracha or asian hot sauce of choice
2 green onions, diced, for topping

2-4 hours ahead of time, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, and hot sauce. Whisk until honey is dissolved. Can I eat this as soup? It would be a great potsticker sauce. 

Line one ziploc bag with another and place chicken breasts into inside bag.

Carefully pour in marinade, then squeeze out the air and seal each bag carefully.

After 2-4 hours marinating in the fridge, preheat the broiler. Lightly spray a baking dish with cooking spray. Remove chicken breasts from bags and place into baking dish, discarding extra marinade.

Broil for 7 minutes, then flip breasts and broil for an additional 7 minutes. (May be longer if you have big breasts) :)

Then forget to take a finished picture, but put together a delicious succotash with random veggies in your fridge. Yum!

So many breast jokes I want to make right now.

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