Let this savory-sweet Asian soy ginger marinade work its magic on grilled chicken, pork, steak, tofu—you name it. It’s gingery, garlicky and rich with soy and toasted sesame flavor (230 calories or 1 WW point).
Remember when I said this lemon herb marinade was my go-to marinade for grilled chicken? Well consider this Asian soy ginger marinade a very close second—or even a tie. It’s savory, warm, and the slightest bit sweet, with flavors of soy sauce and toasted sesame, garlic and ginger. It works wonders on grilled chicken, and is equally delicious on pork, steak, tofu, shrimp, or salmon.
To make it, whisk together soy sauce, toasted sesame oil, minced garlic, grated fresh ginger, brown sugar, red pepper flakes, and chopped scallions.
I’ve made this marinade with several variations—adding orange or lime zest, substituting honey for brown sugar…and while I do like the fragrant, citrusy sweetness the orange zest adds, I like the marinade best as is: garlicky, gingery, toasted, salty, and sweet.
Let your chicken breast soak in the marinade for at least 1 hour and up to 1 day.
I hope this recipe becomes a staple in your home, like it is in ours. Enjoy!
Grilled Chicken with Asian Soy Ginger Marinade
- 4 tablespoons soy sauce
- 2 tbsp toasted sesame oil
- 3 medium cloves garlic minced
- 2 tbsp finely grated fresh ginger
- 1 tbsp packed light brown sugar
- .5 tsp teaspoon red pepper flakes
- 1 scallion, finely chopped
- 2 lbs 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.
Oh my!!! Any recommendations if no grill available? Skillet or oven?? I’m trying this Friday!!
Did you make it? I also want to make this but don’t want to grill in the rain.. Hoping it will turn out delicious if it’s baked in the oven..
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I will have to try this recipe tonight, i am sure it will help me to keep the pounds off this summer.
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