Easy Marinated Asian Chicken (Printable Version)
# What You'll Need:
→ Marinade
01 -
60 ml soy sauce
02 -
15 ml sesame oil
03 -
30 g palm sugar
04 -
3 cloves garlic, minced
05 -
15 g fresh ginger, grated
→ Protein
06 -
500 g boneless, skinless chicken breasts
→ Grilled accompaniments
07 -
4 pineapple slices (about 200 g)
→ Serving
08 -
300 g cooked white rice
09 -
30 g chopped green onions
10 -
15 g sesame seeds
# Step-by-Step Directions:
01 -
In a bowl, combine soy sauce, sesame oil, palm sugar, minced garlic, and grated ginger. Stir until sugar dissolves.
02 -
Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken ensuring even coating. Seal and refrigerate for at least 2 hours or overnight.
03 -
Heat grill to medium-high temperature.
04 -
Remove chicken from marinade and let excess drip off. Grill for 6-7 minutes per side until internal temperature reaches 74°C.
05 -
While chicken grills, place pineapple slices on grill and cook 2-3 minutes per side until caramelized with grill marks.
06 -
Serve grilled chicken over white rice topped with grilled pineapple. Garnish with chopped green onions and sesame seeds.
# Helpful Notes:
01 -
Pound chicken breasts to even thickness before marinating to ensure uniform cooking and tenderness.
02 -
Reserve some marinade before adding chicken to baste during last grilling minutes for enhanced flavor.
03 -
Slice chicken against the grain for a tender bite and professional presentation.
04 -
Store cooked chicken in airtight container up to 3 days refrigerated or freeze up to 2 months.
05 -
Reheat in oven at 175°C for 10-15 minutes or microwave until heated through.