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grilled chicken breast on board
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5 from 1 vote

Ginger Lime Chicken

Lime Chicken infused with fresh gingery, garlicky and bright lime flavors! The trick to getting interesting flavors that WORK in a simple lime marinade is to use a combination of citrus flavors with sharp garlic!
Prep Time10 mins
Cook Time10 mins
marinating time3 hrs
Total Time3 hrs 20 mins
Course: main
Cuisine: American
Keyword: ginger lime chicken, lime chicken skewers
Servings: 4 servings
Calories: 399kcal
Author: Wendi Spraker
Cost: $10


  • measuring cups and spoons
  • Medium sized bowl
  • spatula
  • Microplane
  • knife
  • Zip lock style plastic bags or bowl


  • 2 lbs boneless chicken breasts, thighs or tenders
  • Cup Mayonnaise
  • 1 zest Lime
  • 2 lime juice
  • 2 Tbs Garlic Ginger Paste see recipe on Loaves and Dishes or substitute 2” ginger peeled and grated and 3 tsp minced garlic.
  • 1 Tbs Kosher Salt


  • Remove the chicken from the package and examine. If the breast is very large (thicker than 1”), using your knife, cut the breast in half as if you were making a book out of the breast. This will result in two even pieces of chicken. Set the chicken aside and wash your hands, clean up your work area with hot soapy water.
  • Into a bowl, whisk together the mayo, lime zest, lime juice and garlic ginger paste (if you don’t have the paste, see notes for the substitution), salt.
  • Pour the marinade into a zip style plastic bag (or you can just leave the marinade in the bowl). Put the chicken into the marinade. Make sure that the marinade completely covers all of the chicken pieces. If leaving in the bowl, put plastic wrap over the top or seal the plastic bag very well. Allow to marinate for up to 24 hours (24 hours is really optimal).
  • After marinating, cook the chicken on the grill. Do not reuse any of the marinade to baste the cooking chicken. Discard all of the marinade after removing the chicken.
  • Serve chicken with slices of lime on the side.



  • Never use the marinade that the chicken soaked in to baste the chicken on the grill or for dipping after the meal. This can make you very sick.
  • This particular marinade isn’t great for dipping anyway. I would recommend my Yum Yum Sauce or Tiger Sauce for that.
  • Be careful cooking your chicken. Either do low and slow for the entire piece of chicken or start with a HOT grill (to develop some char) and then go for a medium or low grill.It’s ok to substitute plain whole fat unsweetened yogurt for the mayo if you need to.
    This recipe really shows off the lime flavor, but you will have to use the lime zest to get that flavor! If you don’t have a microplane, it’s worth getting one for your kitchen!
    This recipe calls for kosher salt. If you are using table salt, decrease to 1 tsp.
    This recipe calls for Garlic Ginger Paste. You can find that recipe right here.
    If you do not have garlic ginger paste or do not want to make your own, substitute the following: 2” ginger peeled and grated and 3 tsp minced garlic.
    PRO TIP: Cut your lime from top to bottom instead of around the equator to squeeze the juice out. You’ll find that more squeezes out this way.


Calories: 399kcal | Carbohydrates: 3g | Protein: 49g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 153mg | Sodium: 2129mg | Potassium: 874mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg