Asian Ginger Marinade for Grilled Chicken
Description
Do you love Japanese Steakhouse Ginger Dressing? Us too, but we only just tried it as an Asian Ginger Marinade for Grilled Chicken and it's the best chicken marinade yet!!
Ingredients
- 1/4 Cup Onion, Minced
- 1/2 Cup Peanut Oil
- 1/4 Cup Rice Vinegar
- 2 Tablespoons Water
- 2 Tablespoons Ginger, Minced Fresh
- 1 Tablespoon Carrot, Finely Shredded
- 2 Tablespoons Ketchup
- 4 Teaspoons Light Soy Sauce
- 1 Teaspoon Sugar
- 1 Teaspoon Brown Sugar
- 1 1/2 Teaspoon Lemon Juice
- 1 Clove Garlic, Minced
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 4 Chicken Breasts, boneless, skinless
Instructions
- In a large measuring cup, or jar, whisk together all of the dressing ingredients until well combined.
- Pour 2/3 of the marinade into a zip top bag along with the chicken breasts. Seal and place in the fridge for 2- 24 hours. We prefer a longer marinade time.
- Place the remaining marinade in a bowl in the fridge.
- Heat the grill to high heat.
- Remove the chicken from the fridge to rest on the counter for 5 minutes.
- Drain the marinade and place the chicken, top side down on the grill. Turn the heat to medium.
- Cook the chicken for 5-7 minutes, flip over and cook for an additional 5-7 minutes or until cooked through. The last few minutes brush some of the reserved marinade over each chicken breast.
- Remove from the grill and let rest for 3-5 minutes before slicing.
Notes
May be stored in the refrigerator for 4 days or frozen for 2-6 months.
Nutrition
Calories: 528kcal