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.
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
GINGER-SOY-LIME MARINATED SHRIMP
Steps:
- Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
- Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
QUICK GINGER SOY AND LIME MARINADE FOR CHICKEN
A really tasty marinade that's quick to prepare and provides the base to an easy meal. When cooked, the chicken will be sticky and tangy. Serve with steamed rice and stir fried pak choy for a complete meal. Enough to cover about 8 pieces of chicken
Provided by robd16
Categories Chicken
Time 2m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Put everything in the blender and blend until smooth.
- Put chicken (drumsticks or thighs) in a plastic food bag and pour over the marinade.
- Tie up or ziplock the bag, smoother the chicken with the marinade and refrigerate overnight or at least 4 hours.
- Take the chicken out of the marinade and put in the oven. Baste with the leftover marinade every 10 minutes.
- Lip smackinly good!
Nutrition Facts : Calories 18.7, Fat 0.1, Sodium 1274.8, Carbohydrate 3, Fiber 0.7, Sugar 0.7, Protein 2.5
GINGER-SOY CHICKEN WINGS
Provided by Giada De Laurentiis
Categories main-dish
Time 9h
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the tamari, ginger, sesame oil, lime zest and juice, and 2 tablespoons water. Place the chicken wings in a resealable plastic bag, pour in the marinade and seal the bag. Toss the wings in the marinade and refrigerate for 8 hours or overnight.
- Preheat the oven to 425 degrees F.
- Line a small rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Pour the chicken and its marinade onto the baking sheet; bake until the wings are cooked through, flipping midway, 25 minutes.
- Preheat the broiler to high. Broil the wings until golden brown and glazed, 3 minutes. Serve sprinkled with the sesame seeds.
GINGER-LIME MARINADE FOR CHICKEN
This marinade gives the chicken a fresh flavor. Easy to make and quick. Don't over cook the chicken but make sure it is done.The recipe makes 3/4 cup of marinade enough for 6 breasts or whole legs or 12 thighs/drumsticks. When you grate or zest the lime use the whole lime peel
Provided by Bergy
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together with a hand held blender or food processor Marinate the chicken for at least 2 hours then grill, BBQ or bake.
QUICK GARLIC-LIME CHICKEN
After tending the farm and growing our own produce, I don't have much time left for cooking. I've found this simple chicken dish ideal for hectic days. -Doris Carnahan, Lincoln, Arkansas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first 5 ingredients; add chicken and turn to coat. Cover and refrigerate at least 30 minutes. , Drain; discard marinade. Sprinkle chicken with pepper. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.
Nutrition Facts : Calories 191 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 344mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
HONEY GINGER MARINADE
This is a marinade given to me a long time ago. It's great for times when you don't feel like cooking, just grilling.
Provided by taylortwo
Categories Pineapple
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk ingredients together.
- Add meat of your choice and refrigerate.
- Tastes best with chicken marinating for 4-6 hours and flank steak about 8 hours or more.
- Grill to your liking.
HONEY LIME MARINADE FOR GRILLED CHICKEN
If you are looking for a marinade that really brings your chicken alive and produces sweet and juicy flavorful meat then this 5 ingredient marinade is one you should add to your list. I found this recipe some time ago and it is delicious. I've since misplaced the site it came from so decided to enter it here to make sure that it's always available. ***As a tip you can slice the chicken breasts so that they cook faster and are easier to portion bases on the appetite of the person eating.
Provided by DearOlDad
Categories Poultry
Time 4h15m
Yield 4 Breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
- Place chicken in a large Ziploc bag and pour the marinade inches Marinate in the refrigerator for at least 30 minutes. Preferred time is 1-4 hours.
- After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
- Additional marinade can be made and then reduced down to serve over rice as a complimentary side to the grilled chicken.
GINGER-SOY-LIME MARINATED SHRIMP
This recipe courtesy of chef Bobby Flay. This marinade is versatile and can give any seafood or meat a delicious Asian flare!
Provided by Juenessa
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth.
- Add the green onion and oil and blend until combined.
- Season with black pepper, to taste.
- Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
- Preheat a grill to high.
- Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.
- Serve on brown paper bags, if desired.
Nutrition Facts : Calories 219.4, Fat 8.8, SaturatedFat 1.5, Cholesterol 172.8, Sodium 1678.2, Carbohydrate 8.6, Fiber 0.4, Sugar 4, Protein 26.3
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 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 grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large 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.
- Serve chicken with lime wedges, for squeezing on top.
SOY LIME MARINADE
An excellent marinade for any meat. I've tried this with fish, chicken, pork and beef, so like I said, ANY meat! Marinade should be good for up to 2 pounds of meat, this is an extremely flavorful marinade, a little bit goes a LONG way! Garnish your meat with lime wedges! Enjoy!
Provided by KPD123
Categories Meat
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and marinate with your choice of meat!
- Marinade for less than 2 hours for chicken or fish, and marinade no more than 4 hours for beef or pork. Use your judgment, DH and I like super strong flavors and will marinate for up to 8 hours.
Nutrition Facts : Calories 73, Fat 0.1, Sodium 2015, Carbohydrate 15.6, Fiber 0.7, Sugar 12.2, Protein 4.1
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