Recipe by Janet M.
"Great for last minute company or a quick dinner by rounding it out with a baked potato and tossed salad."
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fresh ginger root
skinless, boneless chicken breast halves
This is an excellent marinade. I omitted all the directions...instead I mixed up the ingredients and put them in a large plastic bag..didn't cook ingredients first. I marinated the chicken for 4 hours. Then I baked it in a 425 oven for 45 minutes in the marinade (per another reviewer)...I didn't bother to baste it...it turns a beautiful golden brown. I removed the ginger before baking. Also, instead of crushing the garlic, I diced it up really small...yum! One thing I will do next time is put foil in the pan that I'm baking in...makes cleanup much easier. This is very moist and tender.
This recipe was alright, but lacked the true bento flavor I was after. I made a few changes: doubled the marinade, marinaded overnight and cooked on the stove top. I also recommend using sodium reduced soy sauce as it was very salty. I will not be making this again.
I give this one 5 stars. I thought it was a very easy recipe and resulted in an excellent asian grilled chicken. Reminded me of an Japanese restaraunt I used to go to in downtown LA. I made everything per the recipe, except I doubled the marinade. This left me plenty for basting and drizzling. I also sprinkled sesame seeds on the sliced chicken. I served over Jasmine rice. Highly recommended.
Wow. That's all I can say. I followed the recipe exactly, except that I ended up adding green onions to the chicken. I cooked it in a skillet with a tbsp of oil over high heat. It is sooo good, and even with the soy sauce, it's not really all that salty. I served it with jasmine rice and some Wendjoe chilli pasta (hot chile sauce). Next time I'll steam some broccoli to go with it. So awesome.
THIS WAS WONDERFUL. I WILL MAKE IT AGAIN. I DID HOWEVER SUBSTITUTE 1 t GINGER POWDER SINCE I HAVE NEVER USED GINGER ROOT BEFORE.
The whole family loved it.. and I mean the WHOLE family all 9 of us! So far this has been the summer grilling favorite! The longer you marinate the better it taste! I definatly recommend pounding the chicken and not grilling for more than 10min very moist!!
If you have leftovers there great chopped up in a salad!
Great and easy recipe. I added a little brown sugar also. I made it with "Betsy's Mandarin Orange Salad" and "Sesame Broccoli Salad" all very good.
Very good! I marinated this for 7 hours and boiled the left over marinade to use as a sauce. Served with grilled pineapple, which was perfect! Even better on salmon the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Asian Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
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