Description
A delicious grilled chicken recipe with an Asian-inspired marinade.
Ingredients
Scale
- 1/4 Cup Onion (Minced)
- 1/2 Cup Peanut Oil
- 1/4 Cup Rice Vinegar
- 2 Tablespoons Water
- 2 Tablespoons Ginger (Minced Fresh)
- 1 Tablespoon Carrot (Finely Shredded)
- 2 Tablespoons Ketchup
- 4 teaspoons Light Soy Sauce
- 1 teaspoon Sugar
- 1 teaspoon Brown Sugar
- 1 1/2 teaspoon Lemon Juice
- 1 Clove Garlic (Minced)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 4 Chicken Breasts (boneless, skinless)
Instructions
- In a large measuring cup, or jar, whisk together all of the dressing ingredients until well combined.
- Pour 2/3 of the marinade into a zip top bag along with the chicken breasts. Seal and place in the fridge for 2-24 hours. We prefer a longer marinade time.
- Place the remaining marinade in a bowl in the fridge.
- Heat the grill to high heat.
- Remove the chicken from the fridge to rest on the counter for 5 minutes.
- Drain the marinade and place the chicken, top side down on the grill. Turn the heat to medium.
- Cook the chicken for 5-7 minutes, flip over and cook for an additional 5-7 minutes or until cooked through. The last few minutes brush some of the reserved marinade over each chicken breast.
- Remove from the grill and let rest for 3-5 minutes before slicing.
Notes
- For best flavor, marinate the chicken for 24 hours.
- This marinade works well with vegetables or tofu as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg