STICKY, SWEET & SPICY GRILLED GINGER CHICKEN
Sticky, Sweet & Spicy Grilled Ginger Chicken with a flavorful sweet and spicy soy ginger glaze. This Thai chicken marinade is perfect for using chicken thighs, drumsticks or breasts and perfect when you don't feel like turning on the oven!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Grain Free
Time 1h25m
Number Of Ingredients 14
Steps:
- Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You'll use this for glazing the chicken on the grill later.
- Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
- About a half hour before you're ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.
- Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
- To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
Nutrition Facts : ServingSize 2 drumsticks, Calories 456 kcal, Fat 18.1 g, SaturatedFat 3.5 g, Carbohydrate 17.1 g, Fiber 0.2 g, Sugar 14.4 g, Protein 54 g
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.
GRILLED CHICKEN WITH WHISKEY GINGER MARINADE
Make and share this Grilled Chicken With Whiskey Ginger Marinade recipe from Food.com.
Provided by greysangel
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
- Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.
- Preheat grill to medium-hot using both burners. Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.
- Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinadein a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.
Nutrition Facts : Calories 277.7, Fat 4.3, SaturatedFat 0.8, Cholesterol 66, Sodium 915.5, Carbohydrate 17.2, Fiber 0.6, Sugar 12.7, Protein 27.8
GINGER MARINADE FOR CHICKEN
Make and share this Ginger Marinade for Chicken recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 2h
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl.
- Take a skewer (preferably) or sharp knife & poke several holes into the chicken.
- Rub the mixture into the chicken so that all sides are covered.
- Place chicken into a glass bowl & cover with the remaining mixture. Let it marinate for at least 2 hours.
- Cook the chicken either baked, broiled, or grilled. All are good.
Nutrition Facts : Calories 338.3, Fat 14.5, SaturatedFat 2.8, Cholesterol 128.6, Sodium 694.4, Carbohydrate 2.2, Fiber 0.3, Sugar 0.2, Protein 47.3
GRILLED HALF CHICKEN WITH GINGER AND GARLIC
Combine ginger, garlic, chili bean paste, and soy sauce in a marinade for grilled chicken. After grilling for 30 minutes, it will turn out tender and never dry.
Provided by Tadashi Ono
Time 55m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest. Lay the chicken in the marinade and flip the halves four times to generously coat all over. Use a rubber spatula or your hands to make sure all the crevices are well coated. Marinate the chicken halves for 10 minutes, turning once.
- Preheat a grill to medium. Grill the chicken, covered, for about 35 minutes. Start by grilling skin side down for about two minutes. Flip the chicken and brush on the reserved marinade.
- Flip the chicken about every seven minutes, brushing on more marinade after each turn. The chickens are done when very juicy with meat pulling away from the bone. Rest the chicken for five minutes, cut into serving pieces, and serve.
GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Provided by Anna Stockwell
Categories Chicken Dairy Free Peanut Free Ginger Garlic Vinegar Green Onion/Scallion Radish Lettuce Wheat/Gluten-Free Memorial Day Backyard BBQ Entertaining Spring Grill
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
- Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
- Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
- Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
- Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
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GRILLED CHICKEN WITH WHISKEY-GINGER MARINADE RECIPE
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- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
- Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.
- Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.
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