4 tablespoons soy sauce
2 tablespoons toasted sesame oil
3 medium cloves garlic, minced
2 tablespoons finely grated fresh ginger
1 tablespoon packed light brown sugar
½ teaspoon red pepper flakes
1 scallion, finely chopped
2 pounds boneless, skinless chicken breast
In a small bowl, whisk all marinade ingredients (everything except for the chicken). Pour into a gallon-size resealable plastic bag and add the chicken. Press as much air from the bag as possible and seal. Turn the bag a few times to coat all of the chicken in marinade and refrigerate for at least 1 hour and up to 1 day, turning the bag occasionally to ensure the chicken marinates evenly.
Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway. The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
1 serving (1/6 of recipe): 1 WW Freestyle point
Keywords: grilled chicken, marinade recipes, Asian marinade
Don’t want to miss out on any new content?
Sign up today to receive weekly updates right to your inbox!