Grilled Soy-Ginger Chicken Breasts
A flavorful Asian-inspired marinade turns boneless skinless chicken breasts into a terrific summer meal.
Servings: 4 People
Cost: $10
Equipment
Ingredients
- ¼ cup soy sauce
- 3 tablespoons vegetable or canola oil
- 1 teaspoon minced garlic
- 2 teaspoons minced or grated peeled fresh ginger
- Pinch red pepper flakes
- 4 boneless skinless chicken breasts (about 1 1/2 pounds total)
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