Reviewed: Oct. 22, 2009

I didn't use as much lime as recommended but it was still a bit overpowering. I added Worchestershire sauce and salt along with baby corn, green pepper, and mushrooms. Maybe the green pepper was a bad choice? I will try to make this again and follow the recipe exactly. Will not use lemon juice next time.

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RiceLover

Cooking Level: Intermediate

Living In: Silver Spring, Maryland, USA

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Reviewed: Aug. 18, 2009

Great and easy recipe. I cut the chicken into strips and did a saute with frozen veggies and penne pasta! Turned out perfectly.

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intellichick

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Reviewed: Aug. 14, 2009

I always try to make a recipe as written the first time around. Don't. As some of the other reviewers said. 4 limes is about 2 limes to many. It's edible, but my family hated it, some refused to eat it. I am trying to come up with a way to repurpose the sour chicken. I do have some extended family that would love this so to be fair I am giving it a 3.

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WINGSEARCHING

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fenton, Missouri, USA

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Reviewed: Jul. 19, 2009

For a great low carb meal, I made some sauteed onions, mushrooms and bean sprouts with soya sauce. The chicken was super moist and tasty. I was worried that it might be too much ginger taste but it wasn't. My husband even says it's a meal to repeat often.

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Doobies

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Reviewed: Jun. 16, 2009

I agree with other reviewers that the amount of lime is way too much. I cut the limes down to two but it was still overpowering (and I like lime flavor). The chicken was much better after we salted it, but we really couldn't taste the ginger or garlic. The recipe really needs some salt added either to the marinade or on to the chicken just before you put it on the grill. I recommend a flavored salt like Tony Chachere's (which also has a little kick). I might also try adding some chile flavor next time. By the way, I don't understand all the reviewers on here who completely changed the recipe but rated and reviewed anyway. My review is for the recipe, as is.

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BamaHaole

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Montgomery, Alabama, USA

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Reviewed: May 2, 2009

I sprinkled garlic powder, onion powder and used fresh ginger and then drizzled lemon juice over the meat. I waited about 10 minutes and then broiled it on low. It was delish!The chicken was juicy and flavor was just right. I served it with sautéd onions, mushrooms,green peppers and bean sprouts with soya sauce over a bed of rice. Will defientely make this again.

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newmommy

Home Town: Laval, Quebec, Canada

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Reviewed: Mar. 25, 2009

Excellent flavour!!! I didn't have any fresh limes so I used 1 cup of lime juice instead. Fantastic!!! I served it with mexican rice, fried corn and red peppers, and salsa as a relish. This one is definitely a keeper!!!

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Wanda

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Reviewed: Jan. 27, 2009

I read the other reviews and used less lime juice, as posters had suggested. This wasn't bad, but we weren't crazy about it. The flavor was quite mild.

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LEIGHG

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

The citrus flavor was over-powering. If citrus-flavored meat is not your thing, this recipe is not for you.

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KeriCooks

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Reviewed: Jan. 3, 2009

Delicious! I had fresh ginger, so used only 1 Tbsp that I micro-planed. Only had 1 lime, so used added juice from a few lemon wedges and 2 Tbsp soy sauce. Used 4 garlic cloves. Really tasty. I served it with brown rice and spring greens salad. I boiled the marinade for over 30 sec in the microwave and put it on the rice and the chicken. Will definitely make it again!

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Mifflin

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Reviewed: Oct. 18, 2008

This was great, healthy and easy! My kids and husband all liked it. I served it with a side of rice and beans and a tossed salad. The marinade really sets in, in a very short time. I stir fried the chicken breasts in the skillet with olive oil.

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JAK3G

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

I followed the modification below (halving lime juice, adding more garlic). I found the result quite bland. I didn't taste any ginger at all. Still...I think this recipe has real potential. Next time I am going to up the ginger (use some fresh instead of or in addition to ground), up the lime juice from the modification by a teeny bit, and do what someone else recommended, use sesame oil.

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mockingbirdgirl

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Reviewed: Aug. 19, 2008

Not as good as it sounded. Kids did not like at all.

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mszpila

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Reviewed: Aug. 15, 2008

Very tasty and very quick! I only used the juice from 2 limes after reading some other reviews and also used only 1.5 TBSPS of fresh minced ginger. Found this gave the chicken a nice flavour, we used the chicken to make wraps with whole grain flour tortillas. Next time I will definitely try the chicken on its own, thanks for sharing!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 2, 2008

It's good in theory, but it needs tweaking. The ginger was very overpowering, even after I already cut it to 2T. I also added more garlic, but it could still use a bit more. I used about 1/3 bottle of key lime juice, and that made the marinade sufficiently lime-y without going overboard. Despite the changes, the chicken was still very moist and tender, and it was pretty easy to clean up.

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opalroses

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Reviewed: Jul. 21, 2008

This is the perfect party food. It's quick and easy and you can make alot all at once. I usually serve these up with some peanut sauce to dip in. I also add some chopped cilantro to the marinade and a little chili powder for some zip. I also like that I can either make them on the outdoor grill in the summer months or throw them on the good old George Forman in the winter.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Mar. 31, 2008

I made this recipe as a stirfry. Used 1/2 as much lime juice & more garlic. Cooked chicken & then added bok choy, bean sprouts cabbage & shredded broccoli. Added 1 pack of lemon chicken seasoning an had fried rice on the side. It was GREAT

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LISweetSue

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Reviewed: Feb. 11, 2008

Nice, simple and quite tasty. I used 2 limes and that was plenty. I added 1 orange to balance acidity/sweetness. Cut back on limes, add more ginger and longer marinate. Overall....good recipe...thanks.

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Poppa Nepal

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Reviewed: Jan. 13, 2008

Good though didn't need all the lime suggested.

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Mercedes

Cooking Level: Beginning

Home Town: Rosemary, Alberta, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 13, 2008

this recipe has good potential. just like everyone has mentioned, it was very strong. way too much ginger-and i LOVE ginger! i think next time i try this i will use a lot less ginger and maybe only a little lime. someone mentioned the sesame oil and that sounds like it'd work out well.

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jenny

Cooking Level: Beginning

Home Town: Allen, Texas, USA

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Easy Garlic Ginger Chicken

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