Baked Boneless Skinless Chicken Breasts With Ginger Marinade Recipes

BAKED HONEY GINGER CHICKEN BREAST

Steps:

• Rub oil, salt, ginger and garlic into chicken breast and let chicken sit at room temperature for 10 minutes (up to 20 minutes) before baking. For best flavor, dry brine in fridge for up to 6 hours before letting rest 20 minutes at room temperature and then baking.
• While chicken rests, preheat the oven to 450 F.
• Bake chicken on parchment paper lined baking sheet for 15-18 minutes (or until internal temp reaches 160).
• While chicken bakes, bring glaze ingredients to a simmer in a sauce pan, then turn heat to low and cook until reduced into a glaze, stirring occasionally for about 12 minutes.
• When chicken is 5 minutes from being finished, brush a little of the glaze over the chicken and finish in the oven. Let the meat sit for 5 minutes before slicing and serving with more honey glaze on top.
• Enjoy!

YOGURT BAKED CHICKEN

Steps:

• Place chicken breasts into a baking dish in a sigle layer.
• In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
• Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
• For best results, cover and chill for a few hours to allow flavors to blend.
• Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.

BEST CHICKEN MARINADE

Steps:

• Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

MARINATED BAKED CHICKEN BREASTS

Steps:

• In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear.

STICKY GINGER SOY GLAZED CHICKEN

Steps:

• Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
• When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
• Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

BAKED BONELESS SKINLESS CHICKEN BREASTS WITH GINGER MARINADE

Steps:

• In a bowl put in the orange juice and apple juice and stir some.
• Fresh squeeze 2 lemons and put in the bowl.
• Take a piece of ginger, peel the skin, finely grate and put in the bowl. I like to freeze the ginger because it's easier to peel and grate it, and it stays fresh longer.
• Chop 4 good sized green onions and as much of the green as you can get and place it in the bowl.
• Stir well.
• Put a 1/2 cup of the marinade in a measure cup and 1/2 cup of water. (This is for the baking part).
• Rinse your chicken and place in a 9x13 pan pour the measure cup contents over the chicken.
• Sprinkle cayenne, onion powder, garlic powder and pepper over the top (you can omit the cayenne if you don't like it spicy hot).
• Bake at 350°F for 40 minutes uncovered.
• Turn and sprinkle the same over the top.
• Place in oven for another 10-15 minutes.
• Put the chicken in a container (I like to use a large Tupperware) and pour the remaining marinade over it, cover and store in the refrigerator.

GARLIC BUTTER BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F. Season chicken breast with salt, pepper, paprika and set aside.
• In a small bowl mix together the butter, Italian seasoning, parsley, and garlic. Set aside.
• In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add chicken breast. Sear until golden. It's about 1-2 minutes each side.
• Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It's about 20-30 minutes or until chicken breasts gets to an internal temperature of 165F.
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.