Grilled Chicken with Charred Carrot and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. The ginger in the glaze isn't just delicious, it's actually great for digestion and reducing inflammation, so you get something genuinely good for you alongside something that tastes amazing. I love how the carrots get charred and caramelized on the grill, which brings out their natural sweetness and pairs perfectly with the savory soy and bright vinegar notes. The whole thing feels fancy enough to impress guests, but honestly it's so straightforward that even a busy weeknight becomes dinner party worthy.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 8large carrots(peeled and cut into 3-inch batons)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 3garlic cloves(minced)
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(toasted)
- 3scallions(thinly sliced)
Detail level
Instructions
- 1
Whisk together soy sauce, minced ginger, honey, rice vinegar, sesame oil, and garlic in a small bowl to create the glaze. Set aside.
Tip: Make the glaze while your grill preheats to save time.
- 2
Pat the chicken breasts dry and season both sides generously with salt and pepper. Brush lightly with olive oil.
Tip: Dry chicken cooks better and gets a superior crust on the grill.
- 3
Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.
- 4
Place chicken breasts on the hot grill and cook for 6-7 minutes without moving them, allowing a nice char to develop.
Tip: Resist the urge to flip early—this creates those desirable grill marks.
- 5
Flip the chicken and brush generously with the ginger-soy glaze. Cook for another 6-7 minutes until the internal temperature reaches 165°F.
Tip: Use a meat thermometer for perfectly cooked chicken every time.
- 6
While the chicken cooks, toss the carrot batons with a pinch of salt and olive oil, then place them directly on the grill grates alongside the chicken.
Tip: Carrots need about 12-15 minutes total to become tender with charred edges.
- 7
Arrange the grilled chicken and carrots on a serving platter. Brush the carrots with the remaining glaze.
- 8
Garnish with toasted sesame seeds and fresh sliced scallions. Serve immediately while still warm.
Tip: Toast sesame seeds in a dry pan for 2-3 minutes to enhance their nutty flavor.
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