Ginger and lime chicken

Ginger and lime chicken features marinated chicken thighs infused with ginger and lime, served atop fragrant basmati rice. Topped with toasted almonds and fresh coriander, it offers a tangy and savory flavor profile.

03 Feb 2026
Cook time 25 min
Prep time 75 min

Ingredients:

1 tbsp ginger root
1 tsp sesame oil
1 lime
4 chicken thighs
1 onion
1 cup basmati rice
2 cups chicken gravy
1 short spray cooking spray oil
1/4 cup coriander leaves
2 tbsp almonds

Ginger and lime chicken is a delightful and flavorful recipe that combines the zesty freshness of lime with the aromatic notes of ginger. Paired with basmati rice and topped with toasted almonds and fresh coriander leaves, this dish offers a delectable balance of tangy, savory, and nutty flavors. Perfect for a hearty family meal or a special dinner, this recipe is sure to impress.

Instructions:

1. Marinate the Chicken:
- In a large bowl, combine the grated ginger, sesame oil, the juice and zest of the lime, and a pinch of salt and pepper.
- Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes, or overnight for a deeper flavor.

2. Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring the chicken gravy or broth to a boil.
- Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid.
- Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork before serving.

3. Cook the Chicken and Onion:
- Preheat your oven to 375°F (190°C).
- Heat a non-stick skillet over medium-high heat and give it a short spray of cooking spray oil.
- Add the marinated chicken thighs skin-side down and sear for about 5 minutes, or until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 3 minutes. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes.
- Transfer the sautéed onion and seared chicken thighs to an oven-safe dish and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

4. Toast the Almonds:
- While the chicken is baking, in a small dry skillet over medium heat, toast the sliced almonds until they are golden brown and aromatic, stirring frequently to avoid burning (about 3-4 minutes). Remove from heat and set aside.

5. Assemble and Serve:
- To serve, place a portion of basmati rice on each plate.
- Top the rice with one or two chicken thighs.
- Spoon the cooked onion from the baking dish over the chicken.
- Garnish with chopped coriander leaves and toasted almonds.
- Serve immediately with some lime wedges on the side for an extra zing, if desired.

This ginger and lime chicken is an exquisite, flavor-packed meal that is both nutritious and fulfilling. The combination of ginger, lime, and sesame oil gives the chicken a unique and memorable taste, while the basmati rice and chicken gravy create the perfect base. Garnished with almonds and fresh coriander, every bite is a burst of flavor. Give this recipe a try for a new favorite at your dining table.

Ginger and lime chicken FAQ:

What is the best way to ensure the chicken thighs are cooked through?

The safest way to ensure the chicken thighs are properly cooked is to use a meat thermometer. The internal temperature should reach 165°F (74°C) to be fully cooked. Cooking times may vary based on your oven, so monitoring the temperature is advisable.

Can I marinate the chicken for longer than 30 minutes?

Yes, marinating the chicken thighs overnight will enhance the flavor even more. Just be cautious; marinating for too long can affect the texture of the meat due to the acidity of the lime.

What can I use if I don't have basmati rice?

If you don't have basmati rice, other long-grain rice varieties such as jasmine rice or even white rice can be used as a substitute. Just adjust the cooking time according to the rice type.

How should I store leftovers of this dish?

Leftover ginger and lime chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. For longer storage, you can freeze it for up to 2-3 months.

Can I substitute sesame oil with another oil?

Yes, you can substitute sesame oil with other oils like olive oil or vegetable oil. However, the flavor will differ slightly; sesame oil adds a distinct nutty aroma that enhances the dish.

Cooking Tips:

- Marinate the chicken thighs with ginger and lime for at least 30 minutes to enhance flavor.

- Cook the basmati rice according to the package instructions for the best texture.

- Toast the almonds lightly before adding them to the dish to release their oils and intensify their flavor.

- Use a cooking spray sparingly to ensure the chicken doesn’t stick to the pan while browning.

- Add the coriander leaves just before serving to maintain their freshness and vibrant color.

- If you don't have sesame oil, you can substitute with olive oil, but note that it may slightly alter the flavor profile.

- Ensure your chicken is fully cooked to an internal temperature of 165°F (75°C) for food safety.

Nutrition Facts

4 Servings
Calories 410kcal
Protein 20g
Carbohydrates 27g
Fiber 2.59g
Sugar 3.35g
Fat 24g

Ginger and lime chicken