Ginger-Soy Chicken

I flip through my cookbooks quite frequently.  I’d say I look through anywhere between four and ten cookbooks when planning my menus each week.  You’d think I’d know them all by heart now.  Not so.  In fact, this very recipe caused to think about how it is that I can look at my cookbooks so often and still not pay much attention to certain recipes.  I mean, if a recipe centers around an ingredient you don’t really like, I get it.  But why in the world would a perfectly good recipe go unnoticed week after week after week until, one day, you see it and decide you have to make it?  

Whatever the answer to this question is, I’m glad I made this chicken.  It was easy, healthy, and full of flavor.  It had similar flavors to teriyaki chicken, but was much less sweet.  Served with brown basmati rice and a simple side salad, it was a filling but light summer meal.

Ginger-Soy Chicken

adapted from Williams-Sonoma, Bride & Groom Entertaining


2 TBSP fresh grated ginger

1 large shallot, minced

1/4 c. fresh lime juice

1/4 c. fresh lemon juice

1/4 c. extra-virgin olive oil, plus more for brushing

1/4 c. low-sodium soy sauce

freshly ground black pepper, to taste

4 boneless, skinless chicken breasts

3 green onions, thinly sliced


1.  In a small bowl, whisk together ginger, shallot, citrus juices, olive oil, soy sauce, and pepper.  Reserve half the mixture in a sealed container for serving.  Transfer the remaining mixture to a shallow ceramic or glass baking dish.  Place chicken in the dish, turning once to coat, and marinate at least 30 minutes (can be left covered on the counter for this length of time) and up to four hours in the refrigerator.

2.  When ready to cook chicken, prepare an outdoor grill or indoor grill pan to medium-high heat.  Brush lightly with olive oil.  When grill or grill pan is at temperature, remove the chicken from the marinade and cook 5-7 minutes on each side, depending on size of breasts.  Discard used marinade.

3.  Meanwhile, place unused marinade in a small sauce pan and simmer over medium-low heat 5 minutes until slightly thickened.  Drizzle over cooked chicken and garnish with green onions.

two years ago: summer shrimp salad

three years ago:  whole wheat apple-walnut muffins

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  1. Pretend Chef
    August 12, 2011 / 12:40 pm

    I am the same way. I can flip through the same cookbooks over and over and notice something new everytime. I think sometimes a recipe will jump out at me if it's an ingredient or flavor profile I have been thinking about. This chicken sounds delicious. Yummy!

  2. That Girl
    August 12, 2011 / 8:44 pm

    I feel like I should know my cookbooks by heart too, but I don't.

  3. Erin
    August 12, 2011 / 11:08 pm

    This chicken sounds awesome! I am going to have to try this one for sure!

  4. Becki's Whole Life
    August 13, 2011 / 11:11 am

    This sounds great. I am always looking for a simple marinade for chicken. This one sounds like it has a ton of wonderful flavor!

  5. Laura
    August 13, 2011 / 4:50 pm

    This chicken is definitely going on my must try list. Seems like a great weeknight meal. I'm the same with cookbooks. For example, I even own this cookbook and missed this recipe!

  6. Kelsey
    August 14, 2011 / 10:24 pm

    Laura, that is too funny. I hope you like this when you try it. I did make some adaptations to reduce sugar, so I'm interested to see what you do with it!

  7. Bridget
    August 15, 2011 / 9:41 pm

    I'm so bad at using my cookbooks! The internet is just so much more accessible, and my recipes saved there are better organized. I need to come up with a method to utilize my cookbooks more (or stop buying them!). But it's so hard when there are recipes like this already at my fingertips!

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