This grilled chicken recipe combines sweet, salty and aromatic flavors into a simple but sophisticated Asian-inspired dish. The fresh ginger gives it little kick, but the sesame and honey help to mellow it out.
You can grate the ginger on a box grater using the small holes, or a Microplane, or even using the tines of a fork.
Be sure to use seasoned rice vinegar, not the unseasoned kind. You can also substitute gluten-free tamari for the soy sauce if you wish.
The question of whether you can use the leftover marinating liquid as a sauce comes up quite often, and the technical answer is that YES, you can, as long as you heat it to a boil for at least 30 seconds to kill any harmful bacteria from the uncooked chicken juices.
And while I certainly relate to the urge to be thrifty, a better idea would probably be to make up an extra batch of the marinade that you don't put any raw chicken in and just heat that up in a small saucepan before serving.
If you choose to do this, you could even sweat the onions, garlic and ginger in a little vegetable oil for a few minutes, then add the vinegar, soy sauce, honey and sesame oil, and simmer for a minute to heat it through before serving.
- 4 (4–6 oz. each) boneless, skinless chicken breasts
- 3 garlic cloves peeled & crushed
- ½ cup soy sauce
- ¼ cup seasoned rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger root, peeled and grated
- 4 medium green onions, chopped
- 2 tablespoon toasted sesame oil
- 2 tablespoon fresh whole cilantro leaves
- 1 teaspoon toasted sesame seeds
- In a large plastic zipper bag, combine the soy sauce, garlic, vinegar, honey, ginger, onions, sesame oil and sesame seeds to make a marinade. Add the chicken breasts, squeeze any excess air out of the bag and seal. Transfer to the refrigerator for 3 to 4 hours, and remove it from the fridge 20 minutes before you're going to start cooking.
- Prepare a grill or grill pan by spraying with a bit of canola cooking spray, then get it very hot.
- Remove chicken from the marinade. Broil or grill 3 to 4 minutes per side, until tender and fully cooked. Garnish with cilantro leaves and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|