Grilled Chicken with Asian Soy Ginger Marinade

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).

Asian marinade for grilled chicken

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.

Asian marinade for grilled chicken

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.

Asian marinade for grilled chicken

I hope this recipe becomes a staple in your home, like it is in ours. Enjoy!

 

Grilled Chicken with Asian Soy Ginger Marinade

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.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Poultry
Cuisine: Asian
Keyword: Asian marinade, grilled chicken, marinade recipes
Servings: 6 servings
Calories: 230

Ingredients

  • 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

Instructions

  • 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.

Notes

1 serving (1/6 of recipe): 1 WW Freestyle point

Nutrition

Calories: 230kcal | Carbohydrates: 4g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 530mg | Sugar: 2g
Share:

Subscribe!

7 thoughts on “Grilled Chicken with Asian Soy Ginger Marinade

  1. Whitney

    Oh my!!! Any recommendations if no grill available? Skillet or oven?? I’m trying this Friday!!

    Reply
    1. Jan

      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..

      Reply
  2. Pingback: 10 Recipes To Try | ¡HOLA! JALAPEÑO¡HOLA! JALAPEÑO

  3. Kevin

    I will have to try this recipe tonight, i am sure it will help me to keep the pounds off this summer.

    Reply
  4. Pingback: What I Love This Week - Andie Mitchell

Leave a Reply to Jan Cancel reply

You have to agree to the comment policy.

This site uses Akismet to reduce spam. Learn how your comment data is processed.