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Broiled Ginger-Lime Chicken

  • Prep Time: 2 hours 15 minutes (includes marinating time)
  • Cook Time: 15-25 minutes
  • Servings: 6
  • Course: Main Dish

Flavored with cinnamon, nutmeg, ginger and lime, this marinated chicken is tangy and complex. Serve with rice or couscous and black beans for an easy weeknight meal—just make sure to plan ahead with the marinade.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.


  • 6 large or 12 small bone-in chicken thighs (2 1/2-3 pounds), skin removed
  • ¼ cup finely chopped scallions
  • 2 tablespoons smashed fresh ginger (see Tip)
  • 2 tablespoons canola oil
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cayenne pepper
  • Reynolds KITCHENS® Quick Cut™ Plastic Wrap
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Line a broiler pan or rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil, with the non-stick (dull side) facing up.

Step 2

Pat chicken dry. Place on the prepared pan, skinned side up. Mix scallions, ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne and spread on the chicken. Cover and refrigerate for 2 to 24 hours.

Step 3

Preheat broiler to high. Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part registers 165°F, 15 to 25 minutes.

How to Smash Ginger

Cover the ginger with a piece of Reynolds KITCHENS® Quick Cut™ Plastic Wrap and place on a cutting board. Using a meat tenderizer or the bottom of a glass or mug, smash the knob of ginger once or twice, smooshing the ginger entirely.

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