This grilled chicken recipe combines sweet, salty, and aromatic flavors into a simple but sophisticated Asian-inspired dish. The fresh ginger gives it a little kick, while the sesame and honey help to mellow it out. After a few hours in the marinade, the chicken is put on the grill for just a few minutes a side, making this the ideal dish for a busy weeknight but delicious enough for sharing with guests.
Serve simply with grilled vegetables and rice, or slice over a bed of noodles and julienned vegetables tossed in a little bit of the marinade.
- 4 (4 to 6 ounces each) boneless, skinless chicken breasts
- For the Marinade:
- 1/2 cup soy sauce
- 3 garlic cloves (peeled and crushed)
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger root (peeled and grated)
- 4 medium green onions (chopped)
- 2 tablespoons toasted sesame oil
- 1 teaspoon toasted sesame seeds
- Garnish: 2 tablespoons whole fresh cilantro leaves
- To make the marinade, in a large plastic zipper bag, combine the soy sauce, garlic, vinegar, honey, ginger, onions, sesame oil, and sesame seeds.
- Add the chicken breasts, squeeze any excess air out of the bag, and seal tightly. Transfer the bag 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; heat to high.
- Remove chicken from the marinade. Grill 6 minutes per side, until tender and fully cooked. Garnish with cilantro leaves and serve.
Tips and Variations
You can grate the ginger on a box grater using the small holes, or a Microplane works very well. You can even use the tines of a fork if you don’t have the other tools.
It is important that you use seasoned rice vinegar, not the unseasoned kind, for this recipe. You can also substitute gluten-free tamari for the soy sauce if you wish.
If you would like to use the leftover marinating liquid as a sauce for noodles or rice, or to accompany the chicken, you need to heat it to a boil it first for at least 30 seconds. This will kill any harmful bacteria left over from the uncooked chicken juices.
If you are still concerned, a better idea would probably be to make up an extra batch of the marinade that you don't use for the raw chicken 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.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|