ginger garlic chicken
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!
prep time
20 Min
cook time
40 Min
method
---
yield
Marinates 4 large chicken breasts.
Ingredients
- 1 small lemon, juiced
- 1 tablespoon ginger paste, heaping (you can find this in the produce section)
- 1/4 cup pineapple juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 large boneless, skinless chicken breasts
How To Make ginger garlic chicken
-
Step 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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