Recipe by Humla
"This chicken is simple to make and the sauce is even more flavorful if allowed to marinate on the chicken overnight. Try serving this with a spicy fried rice."
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minced fresh ginger root
lime, zested and juiced
crushed red pepper flakes
skinless, boneless chicken breast halves
Very tasty. A little too spicy for my son.
I didn't have any fresh ginger on hand, so I
used ground ginger.
Has a good taste, but I found the ginger flavor too strong.
This was very tasty. I marinated this for about 24 hours in a big Ziploc bag, shaking it up every once in awhile. I followed the recipe, with the only modification being a bit more red pepper. I baked this in the oven, covered, instead of grilling and it was very tender and moist. I served this with some rice and veggies one night and the next night diced the chicken up in an Asian Stir Fry. I'll keep this in my recipe box.
I really liked this marinate. i tried it on chicken quarters marinating for over 8 hours. you cou see the mairinate in the chicken and the falvor was unbeatable.
I think the ginger taste was too overpowering. Next time I will cut the ginger in about half. Other than that the taste was good and I would make this again.
My husband and I love this recipe, shred the chicken after cooking and add it with the thai veggie noodles for a wonderful one bowl thai dish!
This was very tasty! I used about half the ginger and I think it wasn't too overpowering. I grilled the chicken on my George Foreman grill and served with brown rice. I will definitely make this again.
I would omit the water the next time I made this and I added some chilli paste which gave it an extra "kick".
The hard work's over, now celebrate the leftovers.
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