Baked Boneless Skinless Chicken Breasts With Ginger Marinade Food

SIMPLE MARINATED CHICKEN BREASTS

Steps:

• In a bowl, combine the first seven ingredients; remove 3/4 cup for basting; cover and refrigerate. In a large resealable plastic bag, place the chicken and remaining marinade. Seal bag and turn to coat, refrigerate for 4 hours or overnight., Drain and discard marinade. Grill chicken covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times.

THE BEST CHICKEN MARINADE

Steps:

• Combine all marinade ingredients in a small bowl or a freezer bag.
• Add chicken and marinate at least 1 hour or up to 6 hours.
• Grill, bake, or broil as desired.

GRILLED CHICKEN BREAST WITH GINGER AND SOY

Steps:

• Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
• Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

BAKED HONEY GINGER CHICKEN BREAST

Steps:

• Rub oil, salt, ginger and garlic into chicken breast and let chicken sit at room temperature for 10 minutes (up to 20 minutes) before baking. For best flavor, dry brine in fridge for up to 6 hours before letting rest 20 minutes at room temperature and then baking.
• While chicken rests, preheat the oven to 450 F.
• Bake chicken on parchment paper lined baking sheet for 15-18 minutes (or until internal temp reaches 160).
• While chicken bakes, bring glaze ingredients to a simmer in a sauce pan, then turn heat to low and cook until reduced into a glaze, stirring occasionally for about 12 minutes.
• When chicken is 5 minutes from being finished, brush a little of the glaze over the chicken and finish in the oven. Let the meat sit for 5 minutes before slicing and serving with more honey glaze on top.
• Enjoy!

BAKED BALSAMIC CHICKEN RECIPE

Steps:

• If the chicken breast is too thick, you can pound it with a meat mallet until it is 1/2-inch thick.
• Combine olive oil, balsamic vinegar, soy sauce, garlic, oregano and black pepper in a bowl.
• Place chicken in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time.
• Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F.

MARINATED CHICKEN BREASTS

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

BAKED BONELESS SKINLESS CHICKEN BREASTS WITH GINGER MARINADE

Steps:

• In a bowl put in the orange juice and apple juice and stir some.
• Fresh squeeze 2 lemons and put in the bowl.
• Take a piece of ginger, peel the skin, finely grate and put in the bowl. I like to freeze the ginger because it's easier to peel and grate it, and it stays fresh longer.
• Chop 4 good sized green onions and as much of the green as you can get and place it in the bowl.
• Stir well.
• Put a 1/2 cup of the marinade in a measure cup and 1/2 cup of water. (This is for the baking part).
• Rinse your chicken and place in a 9x13 pan pour the measure cup contents over the chicken.
• Sprinkle cayenne, onion powder, garlic powder and pepper over the top (you can omit the cayenne if you don't like it spicy hot).
• Bake at 350°F for 40 minutes uncovered.
• Turn and sprinkle the same over the top.
• Place in oven for another 10-15 minutes.
• Put the chicken in a container (I like to use a large Tupperware) and pour the remaining marinade over it, cover and store in the refrigerator.

BEST CHICKEN MARINADE

Steps:

• Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours.

JUICY BONELESS CHICKEN BREASTS

Steps:

• Preheat oven to 400° F (207°C). Pat dry the boneless chicken breasts with paper towels. Score the bottom of the chicken.
• Drizzle the olive oil on the chicken, add the minced garlic and rub all over the chicken breasts.
• Add honey, smoked paprika, lemon juice, salt and ground black pepper to the chicken. Stir to combine well with the chicken. Set aside and marinate for 15 minutes.
• Transfer the chicken breasts to a baking dish lined with parchment paper. Bake at for 15-18 minutes, or until the inside of the chicken breasts are cooked through.
• Change the oven setting to Broil and broil the chicken for 1 - 2 minutes or until the surface becomes slightly charred. Remove from oven, top with chopped parsley and serve immediately with fresh lemon wedges. (DO NOT discard the juice seeping out of the chicken. Serve the chicken with the juice.)

JUICY BAKED CHICKEN BREAST RECIPES - 6 WAYS

Steps:

• Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes, or for best results, for 2-4 hours.
• When you are ready to bake, preheat oven to 375ºF and spray a baking dish with nonstick cooking spray. Option to line the baking dish with tin foil first. Then, transfer all of the contents of your bag (including the marinade) into a 9x9-inch baking dish.
• Cook chicken breasts at 375ºF for 20-25 minutes. Use an instant-read thermometer to make sure the chicken breast reads 160ºF - 165ºF.
• Remove chicken breast from the oven and then place it onto a plate. Let chicken rest for 10 minutes before serving so that the internal temperature of the chicken can reach 165ºF, which is the safe eating temp for chicken.
• Option to eat as is, chunk the chicken, or shred it.

STICKY GINGER SOY GLAZED CHICKEN

Steps:

• Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
• When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
• Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

BEACH BULLY BAKED HAWAIIAN BONELESS CHICKEN BREAST

Steps:

• Marinate the chicken for 4 hours; remove and save marinade.
• Put chicken on baking sheet and bake at 350°F for 35 minutes, basting often.
• Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.

7 CHICKEN MARINADE RECIPES (FREEZER-FRIENDLY!)

Steps:

• Combine all ingredients in a heavy duty freezer bag or reusable silicone bag.
• Add chicken breasts and turn to coat in marinade. Marinate the chicken in the fridge for 2-24 hours.

TANDOORI CHICKEN MARINADE RECIPE

Steps:

• Place all marinade ingredients in a large sealable plastic bag. Mix to combine.
• Add the chicken breasts to the bag and toss gently to coat them in the marinade. Seal the bag.
• Place the bag of marinade and chicken in the refrigerator for at least 1 hour and up to 8 hours.
• When ready to cook, heat the grill to medium-high heat.
• Once hot, place the chicken breasts on the grill. Cook for 6-8 minutes, flip, and cook for another 6-8 minutes until the chicken is slightly charred on the edges and cooked through (165°F internal temperature). Serve and enjoy.