This Marinated Ginger Chicken is a vibrant, flavorful dish that combines the sharp bite of fresh ginger with the umami depth of soy sauce and the brightness of lemon. The chicken absorbs these bold spices while marinating, resulting in juicy, tender meat with a beautifully caramelized exterior when grilled or broiled. It’s an excellent choice for busy weeknights when you want something substantial yet easy to prepare. Serve it over steamed rice or alongside crisp green beans for a complete meal. The marinade not only enhances the flavor but also helps keep the chicken moist during cooking. Whether youâÂÂre hosting a casual dinner or just feeding the family, this recipe delivers restaurant-quality taste with minimal effort.
Marinated Ginger Chicken From Fred Goslin
Description
This Marinated Ginger Chicken is a vibrant, flavorful dish that combines the sharp bite of fresh ginger with the umami depth of soy sauce and the brightness of lemon. The chicken absorbs these bold spices while marinating, resulting in juicy, tender meat with a beautifully caramelized exterior when grilled or broiled. It&# 226;ÂÂs an excellent choice for busy weeknights when you want something substantial yet easy to prepare. Serve it over steamed rice or alongside crisp green beans for a complete meal. The marinade not only enhances the flavor but also helps keep the chicken moist during cooking. Whether youâÂÂre hosting a casual dinner or just feeding the family, this recipe delivers restaurant-quality taste with minimal effort.Ingredients
Directions
-
Cut the frying chicken into serving pieces if not already done.
-
In a small bowl, whisk together vegetable oil, onion salt, lemon juice, soy sauce, ground ginger, and garlic powder to create the marinade.
-
Place the chicken pieces in a shallow baking dish. Pour the marinade over the chicken, turning to coat all pieces evenly.
-
Cover the dish and refrigerate for at least 4 hours, or overnight, turning the chicken occasionally.
-
Preheat your grill or broiler to medium-high heat.
-
Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
-
Grill or broil the chicken, basting frequently with the reserved marinade.
-
Cook until the chicken is golden brown and cooked through, reaching an internal temperature of 165ðF (74ðC).
-
Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 348.8kcal
- % Daily Value *
- Total Fat 33.6g52%
- Saturated Fat 5.5g28%
- Cholesterol 25.2mg9%
- Sodium 869.4mg37%
- Total Carbohydrate 3.2g2%
- Dietary Fiber 0.3g2%
- Sugars 0.8g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best flavor, use fresh grated ginger root instead of ground ginger if available. Imported soy sauce provides a richer, more complex taste than domestic brands.
Cut the chicken into serving pieces if it isn't already. Ensure all pieces are of similar size for even cooking.
Marinate the chicken in a shallow baking dish, turning occasionally to ensure even coating. Refrigerate for at least 4 hours, or overnight for deeper flavor.
When grilling or broiling, baste the chicken frequently with the remaining marinade. Discard any leftover marinade that has touched raw chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
