ginger garlic chicken
(2 ratings)
This is a recipe I came up with when I was on my "no sugar, salt, dairy, flour, or oil diet” a few years ago. It is still my absolute favorite marinade. I always use it when I grill chicken on the BBQ, but I think it would work well in the oven too. The key to this is its caramelization, so whatever cooking method can achieve that would be fine. This is so good I actually crave it. It has a very surprising flavor. I bet it would be amazing on shrimp as well, maybe salmon too! May even try it on beef! I hope you will try it. I'm betting it becomes one of your faves too! Enjoy!
(2 ratings)
yield
serving(s)
prep time
20 Min
cook time
40 Min
Ingredients For ginger garlic chicken
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1 smlemon, juiced
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1 Tbspginger paste, heaping (you can find this in the produce section)
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1/4 cpineapple juice
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1/2 tspblack pepper
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1/2 tspgarlic powder
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1/2 tspdried oregano
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1 tspdried basil
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4 lgboneless, skinless chicken breasts
How To Make ginger garlic chicken
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1Mix all ingredients together. Pour into a ziplock bag. Add chicken. Roll chicken around in marinade to completely coat. Allow to sit in marinade for 10-20 minutes. I find if it sits longer than that the chicken begins to get a mealy texture. Move chicken around in marinade at least once while marinating so it gets even marination. Cook on a BBQ as you normally would. I usually have my heat on high until I put the chicken on, then I turn it down to medium and grill 10-20 minutes on each side. Depends how hot your grill is, how thick your chicken is, and whether over direct heat or not.
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