Grilled Soy-Ginger Chicken Breasts

5 from 1 vote

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A flavorful Asian-inspired marinade turns boneless skinless chicken breasts into a terrific summer meal.

Grilled Soy Ginger Chicken Breasts

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 on picnic table with grilled lettuce and 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.
Soy-ginger marinated chicken breasts cooking on grill.
  1. Turn: Turn halfway through each side to get nice grill marks. That char is key for flavor!
Grilling chicken breasts marinated in soy-ginger sauce.
  1. Rest: Let the chicken sit for a few minutes to cool and finish cooking before slicing. Then serve!
Grilled Soy Ginger Chicken Breasts on plate with grilled endive and rice.

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

Picnic table with grilled soy-ginger chicken breasts and sides.

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5 from 1 vote

Grilled Soy-Ginger Chicken Breasts

A flavorful Asian-inspired marinade turns boneless skinless chicken breasts into a terrific summer meal.
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 People
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Equipment

Ingredients 

Instructions 

  • In a large container or a large zipper-top bag, combine the soy sauce, oil, garlic, ginger, and red pepper flakes. Add the chicken breasts, turn to coat, and marinate in the fridge for at least 2 hours and up to 8, with the container covered or the bag sealed.
  • Preheat the grill to medium-high (or heat a grill pan lightly brushed with oil over medium-high heat on the stove). Grill or pan-grill the chicken for about 5 minutes on each side, until just cooked through. You can flip the chicken once for simple grill marks, or turn it a quarter turn after you flip it, turning the chicken every 2 minutes or so, and get those nice cross-hatched grill marks.
  • Let the chicken sit for a few minutes, then slice and serve.

Notes

If you prefer to make this with boneless skinless chicken thighs, just up the cooking time to about 7 minutes on each side.

Nutrition

Calories: 205kcal, Carbohydrates: 1g, Protein: 38g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 1008mg, Potassium: 667mg, Fiber: 0.1g, Sugar: 0.3g, Vitamin A: 51IU, Vitamin C: 2mg, Calcium: 13mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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