Marinated Ginger Chicken for the Grill

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 12/10/21
Marinated Ginger Chicken for the Grill

The Spruce / Loren Runion
Prep: 15 mins
Cook: 15 mins
Marinating: 4 hrs
Total: 4 hrs 30 mins
Servings: 4 servings
Yield: 1 1/2 pounds
Nutrition Facts (per serving)
411 Calories
24g Fat
7g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 411
% Daily Value*
Total Fat 24g 30%
Saturated Fat 6g 28%
Cholesterol 208mg 69%
Sodium 1289mg 56%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 44g
Vitamin C 4mg 18%
Calcium 108mg 8%
Iron 3mg 19%
Potassium 633mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grated fresh ginger adds an extra kick to this flavorful marinade, which does double duty as a basting sauce while the chicken thighs are grilling. Just in case the weather doesn't cooperate, the recipe includes broiling instructions.

While the actual preparation time is quite short, you'll want to allow time for marinating the chicken.

Ingredients

  • 1 1/2 pounds boneless chicken thighs

For Marinade:

  • 1/2 cup red wine vinegar

  • 2 tablespoons dark soy sauce

  • 2 tablespoons light soy sauce

  • 2 tablespoons sesame oil

  • 2 tablespoons fresh ginger root

  • 2 teaspoons minced garlic

  • 2 scallions, finely chopped

  • 2 teaspoons brown sugar

  • 1 teaspoon crushed red pepper

  • Sesame seeds, for garnish

  • Bird's eye red chili, thinly sliced, for garnish

Steps to Make It

  1. Gather the ingredients.

    Marinated Ginger Chicken for the Grill ingredients

    The Spruce / Loren Runion

  2. Pat the chicken thighs dry with paper towels.

    Pat the chicken thighs dry with paper towels

    The Spruce / Loren Runion

  3. In a medium bowl, whisk together the red wine vinegar, soy ​​sauces, and Asian sesame oil.

    whisk together the red wine vinegar, soy ​​sauces, and Asian sesame oil in a bowl

    The Spruce / Loren Runion

  4. Whisk in the ginger, garlic, scallions, brown sugar, and crushed red pepper.

    Whisk in the ginger, garlic, scallions, brown sugar, and crushed red pepper into the soy sauce mixture

    The Spruce / Loren Runion

  5. Remove 1/4 cup of the marinade and reserve to use as a basting sauce.

    add marinade to a cup

    The Spruce / Loren Runion

  6. Place the chicken thighs in a large resealable plastic bag and place it in a bowl. (If needed, use 2 small resealable bags and divide the chicken and marinade between them).

    chicken in a bag

    The Spruce / Loren Runion

  7. Add the marinade, reseal the bag and marinate the chicken in the refrigerator for 4 hours, turning occasionally.

    chicken and marinade in a bag

    The Spruce / Loren Runion

  8. Preheat the grill. Remove the chicken thighs from the bag, discarding the excess marinade.

    marinated chicken on a parchment lined baking sheet

    The Spruce / Loren Runion

  9. Lay the chicken flat on the cooking surface. Turning every few minutes and basting with the reserved marinade, grill for 10 to 15 minutes or until the thighs are cooked through and the juices run clear.

    chicken on the grill

    The Spruce / Loren Runion

  10. Garnish chicken with sesame seeds and sliced red chili pepper, if desired.

    Marinated Ginger Chicken for the Grill

    The Spruce / Loren Runion

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

How to Broil the Chicken Thighs

Place the thighs on a rack sprayed with non-stick cooking spray. Add 1/4 cup of water on the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes and basting with the marinade, until cooked through. Serve hot.