GM wrote :
> If you are going to post an article, as a COURTESY post the entire
> article with the URL - especially since this article is PAYWALLED...
At least it's not effin' MSN.
Don't know how long it will last, but the article(s) displayed fine
for me. No problems or annoying nags.
### CLUE - disable JavaScript ###
Here's an easy, good looking recipe from the article.
Ginger-Lime Chicken
https://cooking.nytimes.com/recipes/1021294-ginger-lime-chicken
Though this may look like regular old chicken, dont be fooled: Its
buzzing with the bright flavors of ginger and lime. Mayonnaise is the
secret ingredient in this recipe, which is a trick J. Kenji Lpez-Alt
has written about. When slathered on boneless chicken and cooked, the
beloved condiment carries flavor, sticks to the meat well, encourages
browning and prevents the pieces of lime zest and ginger or whatever
seasonings you choose from burning. Try this technique first with
ginger and lime zest, then experiment with grated garlic, jalapeo,
lemon, Parmesan and whatever else you can imagine. Serve with a pile
of white rice and a fresh green salad topped with thinly sliced
avocado.
Yield: 4 servings
Ingredients
1-1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt (such as Diamond Crystal) and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes),
plus lime wedges, for serving
1 tablespoon finely grated fresh ginger
(from a 3-inch piece of peeled ginger)
Preparation
Step 1
Pat the chicken dry and season all over with 1 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.)
Step 2A
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.
Step 2B
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.
Step 3
Serve chicken with lime wedges, for squeezing on top.
For the kid in you, more easy recipes -
brought to you by the failing New York Times.
https://cooking.nytimes.com/68861692-nyt-cooking/2364067-easy-kid-friendly-recipes
--
If you must pick between two evils,
pick the one you haven't tried.