Ginger-Lime Chicken (Ali Slagle; NYT Cooking)

Ingredients:

• 1 ½ 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
• 3 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 ½ 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 cook in a skillet: Heat a large oiled 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. Allow chicken to sit undisturbed as it cooks so the crust does not pull off when turning.

To cook in the over: Baked on a rack at 425 for 45-50 minutes.

Serve chicken with lime wedges, for squeezing on top.