Grilled Chicken with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Fresh ginger is the star here, and beyond adding incredible flavor, it's known for its anti inflammatory properties that can help with digestion. The beauty of this recipe is its simplicity: you just whisk together a quick Asian inspired marinade, let the chicken soak it up for a bit, then get it on the grill. The result is juicy, flavorful chicken with a gorgeous glaze that'll have everyone asking for seconds.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 3 tablespoonsfresh ginger(minced)
- 237 mllow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 1 tablespoonsesame oil
- 2 tablespoonsolive oil(for grilling)
- 4scallions(sliced thin)
- 2 tablespoonssesame seeds(toasted)
- 1lime(cut into wedges)
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
In a small bowl, whisk together minced ginger, soy sauce, rice vinegar, honey, minced garlic, and sesame oil to create the glaze. Stir in red pepper flakes if using.
Tip: Make the glaze while preparing the chicken to save time.
- 2
Pat the chicken breasts dry with paper towels and brush both sides with olive oil. Season generously with salt and pepper on all surfaces.
Tip: Dry chicken ensures better browning and prevents sticking to the grill.
- 3
Preheat your grill to medium-high heat (around 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 golden crust to form.
Tip: Resist the urge to flip early—this creates those desirable grill marks.
- 5
Flip the chicken and immediately brush the cooked side with the ginger glaze. Cook for another 5-6 minutes.
Tip: Apply glaze after flipping to prevent burning on the initial high-heat side.
- 6
Flip once more and brush the second side with remaining glaze. Cook for 3-4 minutes until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer.
Tip: Using a thermometer ensures perfectly cooked, juicy chicken every time.
- 7
Transfer the grilled chicken to a serving platter and let rest for 3-4 minutes before serving.
Tip: Resting allows juices to redistribute throughout the meat.
- 8
Garnish with toasted sesame seeds and sliced scallions. Serve with lime wedges on the side.
Tip: Fresh scallions add a bright, oniony contrast to the rich ginger glaze.
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