I think marinating chicken breasts is my new favorite thing. Is that a weird thing to say? Quite possibly. But seriously, the flavor options are endless, and at the end of the day, I can just hand the marinated meat over to D to grill. (Yes, I could operate the grill on my own, but it's so much nicer to have someone else do it. That, and maybe I'm afraid I'll blow the thing up. Or I'm just too lazy to grill things myself. One (or more) of those options might be the truth.)
For this week's grilled marinated chicken, I went for Asian flavors by combining together sesame oil, soy (or tamari, if you're gluten-free) sauce, ginger, garlic, and a few other ingredients. Ginger is at the top of my "favorite" ingredients list, too. During our recent trip to California, we stopped into a Trader Joe's, and I picked up a bag of crystallized candied ginger, and I might cry when the bag is empty -- it is soooo good. Looks like I might need to put a couple of bags on my shopping list the next time we're in Madison (home to our nearest Trader Joe's location).
Grilled Ginger-Soy Marinated Chicken (printer-friendly version)
makes two servings
1/4 cup sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon (about 4") peeled and chopped fresh ginger
2 cloves garlic, minced
2 tablespoon light brown sugar
juice 1/2 lime
2 organic chicken breasts (about 6 oz each)
fine sea salt
freshly ground black pepper
1. Add the sesame oil, soy sauce, ginger, garlic, brown sugar, and lime juice to a small bowl. Stir to combine.
2. Pour the sauce into a gallon-size plastic zippered bag.
3. Generously salt and pepper both sides of each chicken breast. Add the chicken breasts to the zippered bag, squeeze out the excess air, and seal the bag closed.
4. Place the bag on a plate and marinate the chicken in the refrigerator for at least one hour. (The longer, the better.) I tend to flip the bag over a few times while the meat marinates.
5. Remove the chicken from the fridge about 20 minutes before grilling to allow it time to come to room temperature.
6. Grill the chicken for 10-15 minutes (about 4-7 minutes per side), or until the internal temperature reaches 165 degrees. Cover with foil and let rest for 5 minutes. Serve the breasts whole or cut the chicken into slices and serve.
makes two servings
1/4 cup sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon (about 4") peeled and chopped fresh ginger
2 cloves garlic, minced
2 tablespoon light brown sugar
juice 1/2 lime
2 organic chicken breasts (about 6 oz each)
fine sea salt
freshly ground black pepper
1. Add the sesame oil, soy sauce, ginger, garlic, brown sugar, and lime juice to a small bowl. Stir to combine.
2. Pour the sauce into a gallon-size plastic zippered bag.
3. Generously salt and pepper both sides of each chicken breast. Add the chicken breasts to the zippered bag, squeeze out the excess air, and seal the bag closed.
4. Place the bag on a plate and marinate the chicken in the refrigerator for at least one hour. (The longer, the better.) I tend to flip the bag over a few times while the meat marinates.
5. Remove the chicken from the fridge about 20 minutes before grilling to allow it time to come to room temperature.
6. Grill the chicken for 10-15 minutes (about 4-7 minutes per side), or until the internal temperature reaches 165 degrees. Cover with foil and let rest for 5 minutes. Serve the breasts whole or cut the chicken into slices and serve.
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