11/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 Tbsp lime zest (about 2 limes worth), plus lime wedges to garnish
1 Tbsp finely grated fresh ginger
Pat the chicken dry and season all over with 1/2 tsp salt.
In a bowl, stir together the mayo, lime zest, and giner. Season with salt and pepper.
Add the chicken to the mayo mixture and stir to coat.
You can leave the chicken in the marinade for up to 8 hours in the fridge for more flavor.
Bring grill to medium high heat. Grill the chicken over direct heat until cooked through and the juices run clear (about 5 minutes per side for thighs, 4 min per side for breasts). Turn as needed to avoid burning.
You can also cook this dish in a skillet instead of a grill.
heat a large skillet to medium-high, then same deal: Cook the chicken until juices run clear. About 5 min per side for thighs and 4 min for breasts.
Serve with lime wedges for squeezing on top.