42 Reviews

I used this marinade for 4 large thighs (bone in)and then baked them for approx an hour, it really is delicious, the chicken was very moist and the flavours worked really well together. Thanks for yet another fabulous recipe Bergy!

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Evie* June 02, 2002

I made this for a summer cookout and all of the guests really liked it. The chicken was very moist and juicy and the flavor was great. I will definitly use this alot. Thanks!

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Theresa rose July 07, 2002

I mixed the marinade and pour it in a ziplock bad with 7 drumsticks. Threw it in the freezer. Today, I took it out, baked it at 375 for 45 minutes. Incredible chicken, moist, tender and tastes great without being too overpowering by the soy sauce flavor. Keeper file for me.

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YungB November 07, 2008

Good flavor. Next time I'm going to double the marinade though. I also like to put more lime juice on the chicken once it comes off grill.

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Chef Shannon N. June 03, 2010

I made this for a family bbq a couple nights ago. The recipe was very easy to put together. I made kabobs with chunks of onion, green pepper & red pepper & everyone has requested the recipe. I'll post photos when I get home & can upload them. Thanks for posting, Bergy! Update: Made this recipe again & used it on thin strips of pork tenderloin. Excellent! The pork was extremely tender & moist.

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**Tinkerbell** June 27, 2008

Very tasty marinade that I used for 3 large (bone in) chicken breasts. I served the chicken cold in a salad with mango and spinach. Yum! This combination of flavours is really very good. Thanks!

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Miraklegirl May 30, 2003

We used this for kebabs! I only had time to marinate the meat for and hour and veggies for 1/2 and hour but it worked out nicely. The lime carried through super well.

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Just_Gwen June 09, 2014

This is our favorite for kabobs!

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krisdecam February 14, 2012

Thank you Bergy! maybe it was the best chicken I ever served!! before marinating,I put aside a small amount of the marinade and used it while grilling, along with fresh lime juice: if you can, marinate the chickens pieces for 24 hours!

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french cook in Vermont September 09, 2014
Ginger-Lime Marinade for Chicken