Asian Ginger Marinade for Grilled Chicken

Oh boy! This was an amazing marinade. I'll make this again and again for sure. 

I used chicken tenders instead of breasts, but I don't think that makes any difference 

The ginger flavor in this recipe was just right. But DO use fresh ginger! It makes all the difference. 

I did just realize that I didn't add the onion. Somehow skipped right past that. Frankly I think it was fine without it. 

Asian Ginger Marinade for Grilled Chicken

Recipe from Oh Sweet Basil

Serves 4

• 1/4 c Onion, Minced
• 1/2 c Peanut Oil
• 1/4 c Rice Vinegar
• 2 T Water
• 2 T Ginger, Minced Fresh
• 1 T Carrot, Finely Shredded
• 2 T Ketchup
• 4 tsp Light Soy Sauce
• 1 tsp Sugar
• 1 tsp Brown Sugar
• 1 1/2 tsp Lemon Juice
• 1 Clove Garlic, Minced
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 4 Chicken Breasts, boneless, skinless

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.