Grilled Chicken Breast with Ginger and Soy

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.

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