I did it again. I found another chicken marinade that is a show stopper. Every now and then I find one that hits all the marks. This one was definitely that.
I marinaded it for 5 hours (the limit when citrus is involved for me). Cut the chicken into chunks then marinaded. Skewering them and grilling them. Man! So good.
I paired it with these Spicy Asian Cucumbers that were to die for. Fantastic combo of food tonight.
This on, like the cucumbers, are being added to the Favorites list this year. I'll make both again.
Soy Ginger Chicken
Recipe from Two Peas in a Pod
Makes 4
- 1/3 cup lite soy sauce, or Tamari for gluten-free
- 1/4 cup packed brown sugar
- 2 tablespoons olive oil
- 1 tablespoon freshly grated ginger
- Juice of 1 Lime
- 3 cloves garlic, minced
- 1 teaspoon Siracha, or more if you want it spicy
- 2 1/2 pounds boneless chicken thighs, can use chicken breasts or drumsticks
- Salt and pepper, to taste
- Sliced green onions and chopped cilantro, for garnish
First, make the marinade. In a medium bowl, whisk together the soy sauce, brown sugar, oil, ginger, lime juice, garlic, and Siracha.
Pour the marinade in a reusable freezer bag with the chicken. Press out the air and seal shut. Place the bag in a bowl and refrigerate for at least 1 hour or overnight.
Preheat the grill to high heat. Carefully brush the grill grates with oil to prevent the chicken from sticking. Place the chicken on the hot grill and discard the marinade. Cook for 5 to 7 minutes per side, until browned and cooked through, the internal temperature should be 165 degrees Fahrenheit.
Transfer the chicken to a platter and garnish with sliced green onions and cilantro. Serve warm.