GARLIC GINGER CHICKEN
Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
Provided by Amanda Cooks & Styles
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
- Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.
- In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
- In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
- In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.
- Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
- Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
- Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!
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
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
GINGER-GARLIC GRILLED CHICKEN
Tangy, sweet ginger-garlic grilled chicken is filled with flavor that you and your family are sure to love.
Provided by Kaylie Wells
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine olive oil, ginger, garlic, and soy sauce in a medium bowl; mix until well combined. Brush sauce, using a pastry brush, onto 1 side of each chicken breast, making sure chicken is well covered.
- Place chicken, sauce-side up, on the preheated grill. Cook for 10 minutes, flip over, and brush sauce on the other side. Discard any unused sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 326.4 calories, Carbohydrate 4.7 g, Cholesterol 64.6 mg, Fat 23.1 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 3.6 g, Sodium 357.9 mg, Sugar 0.3 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 LEMON GINGER CHICKEN
Steps:
- Place the chicken breasts in a large resealable plastic bag.
- Combine the remaining ingredients and pour them over the chicken.
- Seal the bag and allow it to marinate in the refrigerator for 30 minutes to 1 hour.
- Preheat the grill for medium heat.
- Remove the chicken from the bag and reserve the marinade.
- Place chicken on a lightly oiled grill grate and brush with marinade two to three times during the first half of the cooking time.
- Cook the chicken breasts for 20 minutes or until temperature reaches 165 F/75 C at the center (or thickest) part of the breast.
Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Cholesterol 102 mg, Fiber 0 g, Protein 37 g, SaturatedFat 2 g, Sodium 269 mg, Sugar 2 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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
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
CRISPY GARLIC GRILLED SPLIT CHICKEN BREAST
Learn the secret of moist and tender split chicken breast on a gas grill that will have you doing this economical recipe for friends and family. Just use these easy to follow step by step photo instructions. You can do it tonight.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 1h30m
Number Of Ingredients 6
Steps:
- Trim chicken breasts by removing any trim-able fat. and excess skin and the rib section. Cut in half or thirds depending on size. Pat dry.
- Mix ingredient of rub very well.
- Apply rub to skin heavy, and lightly to cut edges. Shake off excess. Don't try to use all the rub.
- Preheat grill to a surface temperature of about 450°, which is medium-high on most grills. Keep one of the outside burners off to create a cooler area. You want the chicken to rest at room temperature for 15-20 minutes before starting to grill.
- Place the chicken pieces skin side up and grill for 5-6 minutes. Flip skin down for 3-4 minutes. Keep doing flips and when the skin is down, only do 3-4 minutes. If the skin is getting too dark, do the skin-side-down time over the turned-off burner.
- Grill to an internal temperature of 165°. About 30 minutes total grill time depending on your grill and sizes of chicken pieces.
Nutrition Facts : Calories 196 kcal, Carbohydrate 0.4 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 1179 mg, Fiber 0.2 g, Sugar 0.003 g, UnsaturatedFat 5 g, ServingSize 1 serving
WEIGHT WATCHERS GRILLED GINGER LIME CHICKEN RECIPE
Boneless, skinless chicken thighs soaked with ginger-lime marinade and grilled until tender, this grilled ginger lime chicken has become a family favorite.
Provided by Martha McKinnon | Simple Nourished Living
Categories Main Course
Time 2h30m
Number Of Ingredients 11
Steps:
- In a small glass bowl, combine the soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons of the cilantro. Remove and reserve 2 tablespoons of the marinade to use for basting when you cook the chicken.
- Place the chicken in a plastic zipper bag and add the marinade. Squeeze the air from the bag and close it. Place the bag of chicken in the refrigerator to marinate for 2 to 4 hours.
- Grill the chicken over medium-high heat for 6 to 8 minutes.
- Flip and brush the chicken with the reserved marinade. Grill until the chicken is cooked through, 6 to 8 minutes more.
- To serve, place the grilled chicken on a platter and sprinkle with the scallions and remaining cilantro.
Nutrition Facts : ServingSize 1 /4th recipe, Calories 229 kcal, Carbohydrate 8 g, Protein 22 g, Fat 10 g, Fiber 0.5 g
ASIAN GRILLED CHICKEN BREASTS
Make and share this Asian Grilled Chicken Breasts recipe from Food.com.
Provided by blazeko
Categories Chicken Breast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the chicken breasts. Refrigerate for at least 30 minutes or overnight.
- Preheat the grill.
- Grill the breasts for 5 to 6 minutes on each side, depending on the thickness. Let the chicken rest on a plate for 1 or 2 minutes before serving.
Nutrition Facts : Calories 221.9, Fat 12.2, SaturatedFat 1.9, Cholesterol 75.5, Sodium 333.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 25.6
ROSEMARY GARLIC AND GINGER CHICKEN BREASTS
I know everyone loves boneless skinless chicken breasts, and you could use these here, but I always stock up on the bone-in breasts because they are much cheaper. The longer the chicken marinates, the better, but you could marinate these for as little as half hour and still be in heaven. It can't get much easier than this, and this is requested in my house all the time. The chicken comes out extremely tender, moist and juicy! Just make sure you remove the skin from the chicken first if there is any. **Just omit the cayenne pepper if you don't prefer the heat. The high heat is the trick, it gives a slightly crispy outside, and tender inside!
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a marinating bowl or large ziploc bag, mix together spicy brown mustard, horseradish, olive oil, water, garlic, gingers, pepper, salt, and cayenne pepper.
- Add chicken and marinate as little as 30 min or as long as possible.
- When ready to cook, preheat oven to 400-425. Place chicken and all of the marinade in a shallow baking dish lined with foil for easy clean up. Sprinkle dried rosemary on top of all the chicken breasts. Do not cover.
- Bake in oven for 50-65 minutes, basting chicken with juices once after 30 minutes, and once during last 5 minutes of baking time.
- Once chicken is out of the oven, let chicken rest at room temperature for 15 minutes before serving so juices can redistribute. Serving too quickly will not result in juicy moist chicken! :).
Nutrition Facts : Calories 324.4, Fat 6.4, SaturatedFat 1.3, Cholesterol 136.9, Sodium 746.6, Carbohydrate 8.3, Fiber 2.4, Sugar 2, Protein 56.3
LEMON AND ROSEMARY MARINADE RECIPE FOR CHICKEN
The refreshing combination of lemon and rosemary really brightens up a chicken or pork dish. You can store this marinade in the freezer for three months.
Provided by Derrick Riches
Categories Ingredient
Time 10m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Cut the lemons in half and squeeze the juice into a medium plastic or glass bowl.
- Add the remaining ingredients and mix well.
- Marinate chicken for 1 to 2 hours in the mixture before cooking. Discard any excess marinade.
Nutrition Facts : Calories 246 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 2 g, Sodium 1169 mg, Sugar 17 g, Fat 15 g, ServingSize 1 Cup (1 Serving), UnsaturatedFat 0 g
GRILLED LEMON AND GINGER CHICKEN SIZZLER
Juicy chicken breasts in a spicy lemon and ginger marinade, sizzled on the grill. Time does not include marinating.
Provided by English_Rose
Categories Chicken Breast
Time 55m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Using a coffee grinder or pestle and mortar, grind together the cinnamon, bay leaf, cloves, peppercorns and cardamom. Mix with the lemon juice, chili powder and cumin seeds.
- Slash the chicken breasts with a sharp knife. Smear them with the spice mixture, rubbing it well into the slashes. Sprinkle with salt and leave to stand for 1 hour.
- Mix together the ginger, garlic and half the onion. Add to the yoghurt. Spread the mixture over the chicken pieces. Cover and leave to marinate in the fridge for 5 hours or overnight.
- Remove from the fridge and allow chicken to come to room temperature.
- Grill the chicken for about 20-30 minutes, basting frequently with the marinade and turning halfway through the cooking time.
- Transfer to a warm serving dish. Garnish with lemon slices and remaining onion.
- Serve with wild rice.
Nutrition Facts : Calories 284.8, Fat 3.1, SaturatedFat 1.2, Cholesterol 72.5, Sodium 157.7, Carbohydrate 31.7, Fiber 1.9, Sugar 23.5, Protein 33
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- Since boneless skinless chicken breasts are both insanely popular and insanely boring on their own, I’m always looking for ways to spice them up with interesting flavor combinations. Here I use two techniques. First, a simple marinade with lime juice and ginger, that gives the chicken a spicy, tangy, umami, flavor. Second, I cook the chicken breasts on the grill, with gives the breasts a nice char on the outside, and helps to caramelize the sugars in the marinade. Rather than a plain jane piece of chicken, you’ll get something exciting enough to serve anytime from special occasions & backyard BBQs! Key Steps For Cooking Grilled Ginger Lime Chicken Breasts
- The biggest mistake with cooking chicken breasts is over cooking them, as they dry out quickly. Until you’re practiced at telling them they are cooked through, get an instant read meat thermometer, and cook until they just reach 160 degrees. I nearly always advocate cooking at very high heat; the exception is when I’m using marinades as, the sugars can burn easily. Start these chicken breasts out over medium high heat Let the chicken marinate for at least 3 hours…up to 8 is even better
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