Dec 9, 2013

Juicy Crispy Ginger-Lime Chicken

For the original recipe, see Martha Stewart's Crispy Ginger-Lime Chicken.


I've made a few modifications to the original Martha Stewart Recipe based on availability of ingredients and my preference for taste. 
  • 1 tsp ground ginger
  • 2.5 teaspoons lemon  juice
  • 2 teaspoon curry powder
  • 4 sticks of green onions, sliced and minced
  • Bone-in chicken breasts with skin attached

Step by Step Instructions:

1. Mix Ginger Powder, Lemon Juice, Curry Powder and Green Onions together.

Before mixing:

After mixing:

2. After slicing chicken breasts so that all pieces are equal thickness, rub the ginger/curry mixture onto your chicken pieces.

3. Set chicken on baking sheet:

4. Broil: Set oven to broil and place tray on top rack. Broil 6 minutes on one side, then flip and six minutes on the other.

I don't have a thermometer to check when chicken is done, so I sliced through the chicken piece with the thickest size to ensure it was cooked (white) inside and there were no signs of pink.

5. Serve with your choice in sides, I chose lightly steamed Baby Bok Choy.

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