Grilled Chicken Breast with Ginger and Soy
Grilled Chicken Breast with Ginger and Soy takes approximately 1 hour and 25 minutes from beginning to end. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 36g of protein, 22g of fat, and It is a good option if you're following a gluten free and dairy free diet. Grilled Ginger-Soy Chicken, Soy-Ginger Grilled Swordfish, and Soy-Ginger Marinated Grilled Swordfish are very similar to this recipe.
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.