GRILLED CHICKEN BREAST WITH GINGER AND SOY
Steps:
- Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
- Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
- Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.
GRILLED GINGER-BEER CHICKEN
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
- Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
- Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
- Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
- Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.
GRILLED GINGER-PEACH CHICKEN BREAST
Ginger and peach form a great flavor combination. Especially here, where the ginger and peach flavors are enhanced by the element of smoke flavoring on the grill.
Provided by mkinshella
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h35m
Yield 6
Number Of Ingredients 7
Steps:
- Combine peach preserves, vinegar, horseradish, ginger, salt, and pepper in microwave-safe bowl. Microwave on high until preserves are melted, stirring once halfway through the cooking time, 30 to 60 seconds. Remove and cool to room temperature.
- Rinse chicken breasts, pat dry, and place in a resealable plastic bag. Pour cooled marinade over chicken, seal, and refrigerate for 6 to 24 hours, turning chicken occasionally.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on preheated grill over indirect heat, cover, and grill until chicken is browned and cooked through, about 30 minutes.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 19 g, Cholesterol 43.1 mg, Fat 1.8 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 0.5 g, Sodium 239.6 mg, Sugar 17.2 g
GRILLED GINGER GARLIC CHICKEN BREASTS
Make and share this Grilled Ginger Garlic Chicken Breasts recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten the breasts to 1/2" thickness.
- Combine lemon juice, ginger, garlic, oil and cumin.
- Spread over the chicken.
- Marinate for 10 minutes.
- Grill or broil 2-3 minutes each side.
- Season with salt & pepper.
Nutrition Facts : Calories 157.1, Fat 5.3, SaturatedFat 1, Cholesterol 72.6, Sodium 133.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.2, Protein 24.4
GRILLED GINGER CHICKEN
From Chatelaine Recipes Easy Grilling. Chatelaine puts out mini cookbooks about once per month separate from their monthly magazine. I really enjoy their recipes and hope you like this one too! It's quick, easy and tasty! I like to double marinade ingredients so the chicken gets lots of flavor. The recipe as posted is not doubled. Prep time does not include marinade time.
Provided by Cathy17
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 146.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 582.1, Carbohydrate 3.3, Fiber 0.2, Sugar 1.7, Protein 28.4
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