This chicken is simple to make and the sauce is even more flavorful if allowed to marinate on the chicken overnight. Try serving this with a spicy fried rice.

Humla
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.

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  • Preheat an outdoor grill for high heat and lightly oil grate.

  • Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

Nutrition Facts

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
Very tasty. A little too spicy for my son. I didn't have any fresh ginger on hand so I used ground ginger. Read More
(29)

Most helpful critical review

Rating: 3 stars
01/25/2004
Has a good taste but I found the ginger flavor too strong. Read More
(16)
47 Ratings
  • 5 star values: 13
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
01/25/2004
Very tasty. A little too spicy for my son. I didn't have any fresh ginger on hand so I used ground ginger. Read More
(29)
Rating: 4 stars
01/25/2004
Very tasty. A little too spicy for my son. I didn't have any fresh ginger on hand so I used ground ginger. Read More
(29)
Rating: 4 stars
01/25/2004
I really liked this marinate. i tried it on chicken quarters marinating for over 8 hours. you cou see the mairinate in the chicken and the falvor was unbeatable. Read More
(27)
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Rating: 4 stars
01/25/2004
This was very tasty. I marinated this for about 24 hours in a big Ziploc bag shaking it up every once in awhile. I followed the recipe with the only modification being a bit more red pepper. I baked this in the oven covered instead of grilling and it was very tender and moist. I served this with some rice and veggies one night and the next night diced the chicken up in an Asian Stir Fry. I'll keep this in my recipe box. Read More
(27)
Rating: 4 stars
01/25/2004
I think the ginger taste was too overpowering. Next time I will cut the ginger in about half. Other than that the taste was good and I would make this again. Read More
(17)
Rating: 3 stars
01/25/2004
Has a good taste but I found the ginger flavor too strong. Read More
(16)
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Rating: 4 stars
01/29/2004
This was very tasty! I used about half the ginger and I think it wasn't too overpowering. I grilled the chicken on my George Foreman grill and served with brown rice. I will definitely make this again. Read More
(16)
Rating: 4 stars
01/25/2004
I would omit the water the next time I made this and I added some chilli paste which gave it an extra "kick". Read More
(15)
Rating: 4 stars
05/20/2008
My husband and I love this recipe shred the chicken after cooking and add it with the thai veggie noodles for a wonderful one bowl thai dish! Read More
(15)
Rating: 5 stars
08/11/2004
We thought this recipe was great. The flavor was wonderful and very different from other asian marinades we've tried. We like our food on the spicier side so I would add more red chili pepper flakes next time. The only thing I didn't like was that it was a bit salty. I think using low-sodium soy sauce would help quite a bit. Other than that this was great. A definite keeper! Read More
(15)