Chicken breasts offer a neutral flavor, which means they work perfectly with pretty much any kind of marinade, from the delicate and fragrant to the bold, robust and spicy. Take your pick from literally thousands of possibilities, combining oil with your favorite herbs, seasonings, spices, and perhaps some wine, citrus or another ingredient, or try the following recipe which is also really good, especially if you want an Asian flavor with a bit of bite but nothing too fiery. You will need skinless, boneless chicken breast halves to make this recipe. Pound them to flatten them out if you wish. This will decrease the cooking time.
Well-Balanced Marinade Flavors
The main ingredients in the marinade are lemon juice and soy sauce. In addition you will use green onions, garlic, brown sugar, red pepper, ginger, and black pepper. As you can imagine, these ingredients combine nicely because there is plenty of contrast in the mixture ensuring the resulting chicken will be neither too plain nor too spicy, neither too salty not too sweet. The ingredients used to make it are used in various Asian cuisines such as Chinese, Japanese, Korean, and even Thai dishes.
You will end up with chicken offering an oriental flavor. You may tweak the marinade if you want, swapping the brown sugar for palm sugar or white sugar, adding a pinch of chili powder, or swapping the lemon juice for lime juice. The marinade does not double up as a baste or sauce. Its only function is to flavor the chicken before you cook it. So whatever you end up with, you can just let the chicken soak up the flavors you choose to use and then discard the marinade. Marinating the chicken for up to 24 hours is good but if you are pressed for time then a shorter time will also be fine, although 20 minutes is the absolute minimum, else your chicken will not soak up much flavor at all.
When making a sauce or dressing you should taste as you go to ensure the flavor is well-balanced but because you will not be eating the marinade, you are only using it to flavor the chicken, that is not necessary and it also means you can tweak the marinade without worrying about the flavor being off-balance. Use fresh lemon juice and fresh ginger for the best flavor, or bottled lemon juice and a half a teaspoon of ground ginger if that is all you have. You could even try this recipe with turkey filets if you fancy something a bit different. The chicken is cooked on a medium-hot barbeque and the smoky flavor from the burning coals works in harmony with the marinade flavors, making the chicken even more delicious.
Side Dish Ideas
Serve the finished chicken with white rice or egg-fried rice. Egg-fried rice is easy to make. Heat a tablespoon of oil in a wok, then stir-fry a chopped green onion for a couple of minutes. Add some cooked white rice (it is best if you cooked it a day or more previously) and stir-fry for a couple of minutes, then break a raw egg into the rice mixture and use a wooden chopstick to mix it through. Add salt and black pepper or some soy sauce and serve with the chicken. Another idea would be to serve a simple green salad with the finished chicken, or even some steamed or stir-fried veggies.
- 4 skinless, boneless chicken breast halves, 6 oz each
- 2 minced green onions
- ½ cup freshly squeezed lemon juice
- ¼ cup soy sauce
- 3 minced garlic cloves
- 1 tablespoon brown sugar
- 2 teaspoons red pepper flakes
- 2 inches fresh ginger, grated
- ¼ teaspoon ground black pepper
- Rinse the chicken and pat it dry using paper towels.
- Whisk the lemon juice with the soy sauce, black pepper and ginger.
- Pour this mixture into a Ziploc bag.
- Add the chicken, close the bag and massage it so the mixture coats the chicken well.
- Marinate for up to 24 hours, or for at least 20 minutes.
- Prepare the barbeque for a medium-high heat.
- Lightly oil the grate and position it 4 inches from the coals.
- Discard the marinade.
- Barbeque the chicken for 7 minutes per side or until the juices run clear and it is no longer pink in the center.
A good marinade will allow you to add hints of flavor to chicken, and it is so easy to prepare such a dish. All you need to do is soak the chicken in the marinade and then you can cook it on a medium-hot barbeque until the chicken is cooked through. You can expect appetizing grill marks like you can see in the picture, and lovely, well-balanced flavors because of the oriental ingredients used in the marinade. In the photo the chicken is served with tomato wedges, and garnished with lemon slices and a sprig of cilantro. Consider rice or noodles if you want something more hearty.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40258 Views)
- One of the Best Recipes for Grilled Eggplant (16157 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11315 Views)
- Grilled Vegetable Kabobs (9253 Views)
- Herb Marinated Pork Kabobs with Vegetables (9249 Views)
- Kiwi Apple Mocktail (8581 Views)
- White Wine Marinated Chicken Breasts (8276 Views)
- Grilled Vegetable Lasagna Recipe (7984 Views)
- Easy Grilled Chinese Vegetables Packets (7561 Views)
- Portabella Mushroom Burger Recipe (7098 Views)