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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 43,882 of 44,808   
   Dave Drum to All   
   100 E-Z Dinners - 06   
   26 Nov 24 14:13:00   
   
   TZUTC: -0500   
   MSGID: 29169.recipes@1:2320/105 2bacaab2   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ginger-Lime Chicken   
    Categories: Five, Poultry, Herbs, Citrus   
         Yield: 4 Servings   
       
         2 lb Boned, skinned chicken   
              - thighs   
              Salt & black pepper   
       1/3 c  Mayonnaise   
         1 tb Lime zest; plus lime wedges,   
              - for serving   
         1 tb Fine grated fresh ginger   
       
     Pat the chicken dry and season all over with 1 1/2   
     teaspoons salt. In a medium bowl, stir together the   
     mayonnaise, lime zest and ginger; season with salt and   
     pepper. Add the chicken to the mayonnaise mixture and   
     stir to coat. (The chicken can sit in the marinade for   
     up to 8 hours in the fridge. Let come to room   
     temperature before cooking.)   
        
     TO GRILL: Heat a grill to medium-high. Grill the chicken   
     over direct heat until cooked through and juices run   
     clear, about 5 minutes per side for thighs and about 4   
     minutes per side for breasts, turning as necessary to   
     avoid burning.   
        
     TO COOK IN A SKILLET: Heat a large skillet over   
     medium-high. Cook the chicken until juices run clear,   
     about 5 minutes per side for thighs and about 4 minutes   
     per side for breasts.   
        
     Serve chicken with lime wedges, for squeezing on top.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     ECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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