The magic of the grill centers on the fact that you can do very little to your food to turn it into a fabulous dinner. A simple Asian-inspired marinade of soy sauce, garlic, and fresh ginger with a pinch of red pepper flakes takes as little as two hours to fully flavor everyone’s favorite quick-cooking cut of chicken. And then, dinner is served.

I served these flavorful chicken breasts with my Perfect Steamed White Rice, Grilled Asparagus, and some grilled endive (made with endive using the grilled romaine recipe!). If you marinate the chicken before bed, it will become even more flavorful, and the next day you will have the quickest 15-minute dinner. It would also be great with Soy-Glazed Sugar Snap Peas or Vegetable Stir-Fried Rice.

Grilled Soy Ginger Chicken Breasts: A flavorful Asian-inspired marinade turns boneless skinless chicken breasts into a terrific summer meal.

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Grilled Soy and Ginger Chicken Ingredients

• Soy sauce – There’s no need for additional salt in this recipe because of the salt already in the soy sauce. I like using less-sodium soy sauce.
• Oil – Use vegetable oil or canola oil, two neutral oils that will allow the other flavors to shine.
• Minced garlic – Garlic pairs so well with ginger in this recipe. It’s all you need for a great flavor punch.
• Fresh ginger – Peel the papery skin from the outside of the ginger root, then mince or grate the fresh, flavorful interior.
• Red pepper flakes – Add a little bit of subtle heat.
• Boneless skinless chicken breasts – This cut of chicken cooks super quick, perfect for a high-heat cooking method like grilling.

How to Grill Soy-Ginger Chicken Breasts

1. Marinate the chicken: Mix up the soy sauce, oil, garlic, ginger, and red pepper flakes. Toss in the chicken and refrigerate for 2 hours or overnight.
2. Grill: Grill the chicken for a few minutes on each side on a medium-high grill.

3. Turn: Turn halfway through each side to get nice grill marks. That char is key for flavor!

4. Rest: Let the chicken sit for a few minutes to cool and finish cooking before slicing. Then serve!

Variations

• If you prefer to make this with boneless, skinless chicken thighs, just up the cooking time to about 7 minutes on each side. This marinade would also work great on chicken wings, with a slightly shorter cooking time. I wouldn’t recommend using larger bone-in cuts on the grill because they take longer to cook through fully.
• For a vegetarian alternative, this marinade would be great on tofu. Make sure to press any extra moisture out of your firm tofu, then marinate and grill as the recipe states.

Storage and Leftovers

Letover cooked chicken will keep for up to 4 days in the fridge. This chicken is delicious chopped and added to salads (especially salads with an Asian-inspired bent). Try adding it to Mixed Green Salad with Creamy Sesame Dressing, Kale, Cabbage, and Mint Salad with Peanut Dressing, Chinese Chicken Salad, or Indonesian Chicken Salad.

What to Serve With Soy-Ginger Chicken Breasts

Vegan Asian Napa Cabbage Slaw

Japanese Restaurant Salad Dressing

Japanese Cucumber Salad

More Grilled Chicken Recipes

• Grilled Chicken Kabobs with Vegetables
• Grilled Provencal Chicken and Peppers
• Simple Herbed Grilled Chicken