GRILLED CHICKEN WITH ASIAN SOY GINGER MARINADE
Let this savory-sweet Asian soy ginger marinade work its magic on grilled chicken, pork, steak, tofu-you name it. It's gingery, garlicky and rich with soy and toasted sesame flavor.
Provided by Andie Mitchell
Categories Poultry
Time 1h20m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk all marinade ingredients (everything except for the chicken). Pour into a gallon-size resealable plastic bag and add the chicken. Press as much air from the bag as possible and seal.
- Turn the bag a few times to coat all of the chicken in marinade and refrigerate for at least 1 hour and up to 1 day, turning the bag occasionally to ensure the chicken marinates evenly.
- Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer
- To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
- The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
Nutrition Facts : Calories 230 kcal, Carbohydrate 4 g, Protein 35 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 530 mg, Sugar 2 g, ServingSize 1 serving
GINGER SOY GRILLED CHICKEN
This grilled chicken recipe for Ginger Soy Grilled Chicken features a delicious, Asian-inspired 6-ingredient chicken marinade. It's an easy summer meal!
Provided by Chrissie
Categories Main Course
Time 2h1m
Number Of Ingredients 9
Steps:
- Start by combining the sesame oil, lime juice, honey, soy sauce, grated ginger, minced garlic, and salt and pepper in a shallow baking dish. Whisk these ingredients together with a fork and set everything aside while you prepare the chicken.
- Add the bone-in, skinless chicken pieces to the baking dish with the marinade, making sure the chicken pieces are well-coated in the marinade. Cover the dish with a lid or some plastic wrap. Refrigerate for 1-2 hours
- This is a dish that you can prepare earlier in the day and leave it to marinate for several hours until it's time to grill.
- When it's time to grill, remove the chicken from the fridge and let it rest at room temperature while you preheat the grill.
- When your grill is ready, turn the heat down to medium-low (if your grill is notoriously hot like mine is, then grill on low to be safe) and place the chicken pieces on the grill.
- Leave them for about 8 minutes, making sure you allow the bottom side to caramelize before turning. Flip them when they've achieved a nice brown colour on the bottom side and let them grill on the other side on medium-low (or low) for another 8 minutes, or until they reach an internal temperature of 165 degrees Fahrenheit (use an instant read meat thermometer).
- Remove them from the grill and let them rest for 2-3 minutes. Garnish with some chopped green onions and serve!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 12 g, Protein 40 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 194 mg, Sodium 726 mg, Fiber 1 g, Sugar 9 g, Calories 319 kcal
SESAME-GINGER GRILLED CHICKEN BREASTS
Steps:
- Gather the ingredients.
- To make the marinade, in a large plastic zip top bag, combine the soy sauce , garlic, vinegar, honey, ginger, onions, sesame oil, and sesame seeds.
- Add the chicken breasts, squeeze any excess air out of the bag and seal tightly. Transfer the bag to the refrigerator for 30 to 60 minutes.
- Remove chicken from the fridge 20 minutes before you're going to start cooking. Prepare a grill or grill pan by coating it with a bit of cooking oil; heat to high.
- Remove chicken from the marinade. Grill 6 minutes per side, until tender and fully cooked. Garnish with cilantro leaves and serve.
Nutrition Facts : Calories 406 kcal, Carbohydrate 13 g, Cholesterol 145 mg, Fiber 1 g, Protein 56 g, SaturatedFat 3 g, Sodium 1881 mg, Sugar 9 g, Fat 13 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
SOY-GINGER CHICKEN
Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce that's brightened with brown sugar, balsamic vinegar and coriander. -Kael Harvey, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.
Nutrition Facts : Calories 346 calories, Fat 12g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 1362mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 40g protein.
GRILLED ASIAN CHICKEN
Great for last-minute company or a quick dinner by rounding it out with a baked potato and tossed salad.
Provided by Janet M.
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
- Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
- Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
- Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 0.2 g, Protein 25.7 g, SaturatedFat 1.5 g, Sodium 961.3 mg, Sugar 8.9 g
SOY-GINGER CHICKEN WITH GREENS
I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
- Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
- Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 515 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
EASY GRILLED CHICKEN WITH CITRUS MARINADE
This easy grilled chicken recipe is a fast track to dinner. This grilled chicken breast is never dry, thanks to a marinade that's sourced from the pantry.
Provided by Kendra Vaculin
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
- Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
- Serve chicken with reserved marinade spooned over.
GRILLED GINGER GARLIC CHICKEN BREASTS
Make and share this Grilled Ginger Garlic Chicken Breasts recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten the breasts to 1/2" thickness.
- Combine lemon juice, ginger, garlic, oil and cumin.
- Spread over the chicken.
- Marinate for 10 minutes.
- Grill or broil 2-3 minutes each side.
- Season with salt & pepper.
Nutrition Facts : Calories 157.1, Fat 5.3, SaturatedFat 1, Cholesterol 72.6, Sodium 133.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.2, Protein 24.4
GRILLED SOY-HONEY GLAZED CHICKEN BREASTS
This is a recipe I do after work during the summer when I'm trying to keep the kitchen cool. I prepare it in the morning and let the chicken marinate in the fridge all day. Prep time does not include marinating time.
Provided by Hey Jude
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine scallions, garlic, honey, sherry, ginger and soy sauce.
- Place chicken in a resealable plastic bag and pour the sauce over the chicken.
- Close the bag and marinate at room temperature for 30 minutes to 1 hour.
- Or, refrigerate it overnight.
- Turn occasionally to keep sauce distributed evenly on the chicken.
- Remove chicken from bag and pour sauce into a small saucepan.
- Bring sauce to a boil and let boil for one full minute.
- Grill chicken over hot coals, turning as needed to prevent charring and to cook evenly.
- Grill until just done, about 25 minutes.
- Brush with sauce as needed to keep moist.
- Serve chicken with remaining sauce and hot cooked rice.
Nutrition Facts : Calories 323.1, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2105.8, Carbohydrate 8.5, Fiber 0.5, Sugar 5.4, Protein 34.3
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