Zest the lime with a fine grater. Juice the lime and put both into a shallow dish with a lid
Finely chop or grate the ginger
Peel and finely chop or mince/crush the garlic
Add the ginger, garlic, soy sauce, and oil to the lime and stir well
Add the chicken and gently mix with the marinade, turning to ensure the chicken's completely covered
Cover the dish and leave in the fridge for 4-24 hours
To cook the Ginger Lime Chicken:
Set the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F (no need to pre-heat)
Put the chicken in a baking tin and pour the marinade over. Season with salt and pepper
Bake for 30-35 minutes, turning onceThe chicken is done when the juices run clear when it's pierced with a sharp knife
Skim off the fat and serve the juices separately
Notes
Everyday Cooks Tips:
Ingredients:
For ease and speed, use garlic puree or ginger paste. Gia Garlic Puree in a tube keeps well, and a jar of Bart’s Ginger Paste in the fridge is an easy way to get the ginger
OR Buy a large piece of fresh ginger and blitz it in a spice mill or small food processor, and freeze in an ice-cube tray. You can do the same thing with garlic. See 5 Shortcuts for Cooking from Scratch for more details.
Tamari is gluten-free. Use any soy sauce if GF isn't needed.