Ginger Garlic Chicken

Christine Whisenhunt

By
@cwhisenhunt

This is another 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 carmelization, so whatever cooking method can acheive that would be fine. This is so good I actually crave it. It has a very surprising flavor. I never tried it, but I bet it would be amazing on shrimp as well, maybe salmon too! I was even thinking about trying it on beef! I hope you will try it. I'm betting it becomes one of your faves too! Enjoy!

Note: Photo borrowed from the internet.


Featured Pinch Tips Video

Comments:

Serves:

Marinates 4 large chicken breasts.

Prep:

20 Min

Cook:

40 Min

Ingredients

1 small
lemon, juiced
1 Tbsp
ginger paste, heaping (you can find this in the produce section)
1/4 c
pineapple juice
1/2 tsp
black pepper
1/2 tsp
garlic powder
1/2 tsp
dried oregano
1 tsp
dried basil
4 large
boneless, skinless chicken breasts

Directions Step-By-Step

1
Mix 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.

About this Recipe

Course/Dish: Chicken, Marinades
Other Tags: Quick & Easy, Healthy