Crispy Ginger-Lime Chicken from Martha Stewart Reviewed

• Estimated Cooking Time: 30 minutes
• Actual Cooking Time: 25 minutes

I wasn’t totally impressed with this recipe for ginger lime chicken, but I do think that lime and ginger have a real potential of being married together for a kind of Asian-fusion. I was also unprepared to pair any kind of side, so just whipped up some plain fettuccine noodles, which weren’t entirely appropriate for the dish, or attractive to photograph either. Oh well.

You can see from this photograph that the ingredients are very simple: curry, ginger, lime. Scallions are optional and salt/pepper are assumed 🙂 3-ingredient chicken certainly is a quick dinner that would be perfect for a weeknight!

A simple, but flavorful mixture of green onions, curry, and lime juice will be used as the marinade. The recipe called for chicken with skin on it, no doubt to make it crispy. I didn’t have any bone-in + skin-on chicken, so I just used the chicken thighs I had on hand.

I also forgot to cook the chicken top-side DOWN first, so that the skin could brown and get crispy after the second baking session. This may have affected the final product. I mean, it wouldn’t change the flavor, but the chicken I made certainly wasn’t crispy in the least.

Long story short, cook topside down first, and topside up second.

And that’s pretty much it. I thought a single chicken thigh looked pretty poor in the photos so I whipped up some noodles for the photo. Then I realized that they just look like plain noodles, and didn’t really enhance anything.

If i were going to pair this recipe, I’d probably use noodles again, but have some kind of soy sauce or perhaps one of those tangy Japanese sauces like ponzu sauce, which is basically yuzu (pomelo in English?) infused soy sauce.

I got a bit carried away with the green scallion tops here. True, the resulting meal didn’t really look like the original recipe, but I thought it was pretty good. Check out our other Martha Stewart recipe reviews here.