Ginger Garlic Grilled Chicken Recipes

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DIRTY P'S GARLIC-GINGER CHICKEN THIGHS



Dirty P's Garlic-Ginger Chicken Thighs image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds skin-on, boneless chicken thighs
1 cup thinly sliced red onion
2 tablespoons minced garlic
2 tablespoons minced peeled ginger
1/4 cup soy sauce
1/4 cup fresh tangerine or orange juice
Freshly ground pepper
Vegetable oil, for the grill

Steps:

  • Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
  • Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

GRILLED CHICKEN BREAST WITH GINGER AND SOY



Grilled Chicken Breast with Ginger and Soy image

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

2 cups soy sauce
1/2 cup extra-virgin olive oil
1/4 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts, pounded thin

Steps:

  • Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
  • Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
  • Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES



Gingery Grilled Chicken Thighs With Charred Peaches image

Coated in a balsamic vinegar glaze that's spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They're served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

5 tablespoons balsamic vinegar (preferably the good, syrupy kind)
2 tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 1/2 pounds boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh thyme, or 2 teaspoons chopped fresh rosemary
1 teaspoon honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Steps:

  • Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
  • Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
  • Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
  • Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
  • If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
  • Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

EASY GARLIC GINGER CHICKEN



Easy Garlic Ginger Chicken image

Light and flavorful!

Provided by Susan McFadden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4 limes, juiced

Steps:

  • Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
  • Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g

GRILLED GINGER GARLIC CHICKEN BREASTS



Grilled Ginger Garlic Chicken Breasts image

Make and share this Grilled Ginger Garlic Chicken Breasts recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast
2 tablespoons lemon juice
2 teaspoons fresh ginger, minced fine
3 garlic cloves, minced
2 teaspoons lite olive oil
1 teaspoon cumin
salt and pepper

Steps:

  • Flatten the breasts to 1/2" thickness.
  • Combine lemon juice, ginger, garlic, oil and cumin.
  • Spread over the chicken.
  • Marinate for 10 minutes.
  • Grill or broil 2-3 minutes each side.
  • Season with salt & pepper.

Nutrition Facts : Calories 157.1, Fat 5.3, SaturatedFat 1, Cholesterol 72.6, Sodium 133.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.2, Protein 24.4

GRILLED HALF CHICKEN WITH GINGER AND GARLIC



Grilled Half Chicken With Ginger and Garlic image

Combine ginger, garlic, chili bean paste, and soy sauce in a marinade for grilled chicken. After grilling for 30 minutes, it will turn out tender and never dry.

Provided by Tadashi Ono

Time 55m

Yield Serves 4

Number Of Ingredients 8

½ cup soy sauce
2 Tbsp. sake
2 Tbsp. grated fresh ginger
4 cloves grated garlic
2 tsp. tobanjan
2 Tbsp. packed brown sugar
1 tsp. salt
2 half chickens (3 to 4 pounds total)

Steps:

  • Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest. Lay the chicken in the marinade and flip the halves four times to generously coat all over. Use a rubber spatula or your hands to make sure all the crevices are well coated. Marinate the chicken halves for 10 minutes, turning once.
  • Preheat a grill to medium. Grill the chicken, covered, for about 35 minutes. Start by grilling skin side down for about two minutes. Flip the chicken and brush on the reserved marinade.
  • Flip the chicken about every seven minutes, brushing on more marinade after each turn. The chickens are done when very juicy with meat pulling away from the bone. Rest the chicken for five minutes, cut into serving pieces, and serve.

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING



Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing image

Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.

Provided by Anna Stockwell

Categories     Chicken     Dairy Free     Peanut Free     Ginger     Garlic     Vinegar     Green Onion/Scallion     Radish     Lettuce     Wheat/Gluten-Free     Memorial Day     Backyard BBQ     Entertaining     Spring     Grill

Yield 6-8 servings

Number Of Ingredients 12

3 lb. skinless, boneless chicken thighs
3 1/2 tsp. kosher salt, divided, plus more
1 (12-oz.) can ginger beer
6 garlic cloves, finely grated
3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided
3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)
1 Tbsp. white miso
3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill
6 scallions, finely chopped
2 bunches radishes, preferably with greens, halved lengthwise
Freshly ground black pepper
3 heads Little Gem lettuce or romaine hearts, leaves separated

Steps:

  • Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
  • Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
  • Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
  • Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
  • Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  • To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  • To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  • Serve chicken with lime wedges, for squeezing on top.

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