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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

... Killer Punch: now my liver is shot but it sure tasted good.
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