ginger-lime (gingime) [pronounced jin - jime] grilled chicken

How To Make ginger-lime (gingime) [pronounced jin - jime] grilled chicken

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  1

  The day before, prepare marinade. Into a large bowl, mix the one medium onion that you sliced and cut into small pieces. Add the finely grated fresh ginger; Grate one tablespoon of the rind of one lime into the bowl,gathering the zest, saving the lime to juice; then add the juice of that lime to the bowl; add 4 minced garlic cloves; Chop Cilantro into fine chiffonade and cut into pieces. Add the salt, pepper, cilantro, soy sauce and honey; Slowly stream the Olive Oil into the well combined mixture stirring constantly until it is the desired consistency. It should be about a half cup. This should produce enough marinade for one chicken or 8 pieces; You may use boneless chicken cutlets if you prefer. I use both.
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  2

  Wash your chicken well and dab it dry with paper towels. Sprinkle with kosher salt and freshly ground pepper on both sides. Put chicken pieces in rectangular low long baking pan so it can be covered with the marinade. Pour the marinade over chicken and coat well. Cover with Saran Wrap and refrigerate until the next day, turning once to coat.
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  3

  Remove chicken from refrigerator 30 minutes before time to bake to come to room temperature. Pre-heat oven to 425 Degrees. Bake chicken uncovered for 30 minutes; Turn once and bake for 20 minutes; Add a little honey and bake an additional 10 minutes and brown on both sides;
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  4

  To serve, place chicken on a platter and garnish with a few slices of lime; Serve with mashed sweet potatoes and your favorite vegetable.
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  5

  This has to be one of the simplest meals to prepare. Most of the effort is put in the day before while preparing the marinade. An hour before you're going to have dinner, all you do, is put the chicken in the oven. It's perfect every time without fail.
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