Grilled Ginger Chicken
- Ready In:
- 21mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon liquid honey
- 2 tablespoons grated fresh ginger or 2 tablespoons minced ginger
- 2 cloves minced garlic or 1 tablespoon minced garlic
- 1⁄4 teaspoon Tabasco sauce, to taste
- 4 boneless skinless chicken breasts
directions
- In a small bowl, stir soy sauce, lime juice, honey, ginger, garlic and tobasco.
- If you want this as a marinade, make this several hours in advance, pour into a ziploc bag, add chicken and marinate in fridge for several hours shaking often.
- Alternatively, you can brush both sides of the chicken after making the sauce for a quick meal.
- Lightly oil grill and then heat BBQ to medium.
- BBQ with lid closed, turning and basting halfway through with remaining marinade.
- Remember not to baste chicken before taking off grill since raw chicken was in it.
- Make sure the baste is fully cooked before removing from grill.
- Grill for 12- 16 minutes until juices run clear.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Not to break the high rating streak- but this didn't hit the mark for us. It was gingery, not too sweet and the chicken tender, but it was missing... I don't know. Maybe if the marinade were thicker, it would cling to the chicken more and give it more flavor? I really did appreciate that it was low fat and calorie-- it would be a good addition to a diet cookbook.
-
You know how sometimes, you'll find a recipe that just comes so close to hitting the mark with the amounts and types of spices? This definitely is NOT one of those! Thank you so much for your recipe! I'm really enjoying ginger these days! I served it with strawberry mango salsa, a baked potatoe with soy cheese, and a small spinach salad. I'm spent! :D Thanks so much!
RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>
8760580"