Happy Fourth of July – Annual BBQ Recipe

A day of celebrating our country and the people who came before us to create a new nation!

What’s better for the Fourth of July than a barbeque? Here’s a recipe for a chicken BBQ dish, rain or shine.

Ginger and Lime Marinated Chicken         

Ginger and lime are a perfect pairing for summertime cocktails and also make a great combo with grilled chicken.


  • 1 ½ to 2 pounds of boneless, skinless chicken thighs or breasts
  • Kosher salt and freshly ground black pepper
  • 1/3 cup mayonnaise
  • 1 tbsp lime zest (about two limes), plus lime wedges
  • 2 tbsp finely grated fresh ginger (about 6 inches of ginger root, peel first)


Pat chicken dry and season with 1 ½ teaspoons of salt.

Stir mayonnaise, lime zest and ginger together in a large bowl, season generously with salt and pepper.

Add the chicken to the mixture and stir to coat. You can put it in a plastic bag if refrigerator space is tight.

Marinate for up to 8 hours, but no less than 4 hours. Before cooking, let the chicken come to room temperature.

Heat the grill to medium-high. Grill the chicken over direct heat until it has cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes for breasts. Turn as needed to avoid burning.

This recipe can also be prepared in a skillet:

Heat large skillet over medium-high heat.
Cook chicken until juices run clear—about 5 minutes per side for thighs and 4 minutes per side for breasts.


Plate the chicken with large lime wedges for squeezing to add more zing.
Goes great with basmati rice or a green salad.


Greek yogurt can be substituted for the mayo, but don’t use fat-free.
Garlic and chili powder can be added if you want even more zing.

Enjoy the holiday weekend!