Grilled Chicken Breast with Ginger and Soy

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We loved this dish. It was a little salty. I plan to make this for company. I plan to use the low salt soy sauce and crank up some of the other flavors.

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This was great... easy to make, quick to cook... will be a regular meal for my family. I agree a bit too salty, I will cut down on the soy sauce and the time the chicken sits in the marinade. I left it in for about 3 hours.

I served this with Paul Deans Saturday Night Vidaila Onion receipe and corn on the cob.

Left overs were great to take for lunch the next day.

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This dish was great. We will make this again and again. This can also be served over salad greens. Great dish and easy to make. We plan to use this with shrimp also. The lime added just the right kick.

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This recipe is easy enough to do. However, the indicated marinate time is a bit long - one hour. When I watched the show it said 20 minutes, so I was a bit surprised and worried that my dinner won't be ready. Although 20 minutes was enough to give flavor to the chicken.

A perfect compliment is steamed brocolli.

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The Chicken was too salty even with low sodium soy sauce.

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Boy - marinading this in the fridge for 1.5 hours was all it needed for us. It was the most tender chicken and grilling it - juices just flowed out of the chicken while grilling. The only thing I'd change is that it was a little on the salty side. Next time I'm going to try low sodium soy sauce and see how it goes. We've chopped up the extra and have made it into lunches with the cold seseme noodles. Can't wait to have lunch tomorrow!

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Boy - marinading this in the fridge for 1.5 hours was all it needed for us. It was the most tender chicken and grilling it - juices just flowed out of the chicken while grilling. The only thing I'd change is that it was a little on the salty side. Next time I'm going to try low sodium soy sauce and see how it goes. We've chopped up the extra and have made it into lunches with the cold seseme noodles. Can't wait to have lunch tomorrow!

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This recipe was fantastic! We cooked ours on a charcoal grill atour church picnic. I had prepared the marinade a week in advance and froze the chicken soaking in it. The flavor was to die for! I served it w/a choice of fried rice or sesame noodles and a crisp sesame-ginger salad. The recipe was a hit and I had many requests for copies of it. Thanks for a great recipe, Ty!