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Lemon Ginger Soy Marinated Grilled Chicken

Lemon ginger soy chicken that stays tender and flavorful thanks to a bright soy-lemon-ginger marinade. Grilled until golden with visible ginger pieces and finished with a short rest for juicy slices.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts or thighs Use boneless for even cooking on the grill.
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 1 lemon zest Zest 1 lemon.
  • 2 tbsp olive oil
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 0.25 tsp salt Add to taste; start small and adjust.
  • 0.25 tsp pepper Add to taste; fresh-ground works best.

Method
 

Make the lemon ginger soy marinade
  1. Whisk together soy sauce, lemon juice, lemon zest, olive oil, ginger, garlic, honey, sesame oil, salt, and pepper until fully combined with a glossy sheen.
Marinate the chicken
  1. Add the chicken to the marinade and refrigerate for 2-6 hours so the surface looks evenly coated and aromatic.
Grill the chicken
  1. Preheat the grill to medium-high heat, aiming for steady heat with clear grill lines forming quickly on the meat.
  2. Place chicken on the grill and cook for 6-8 minutes per side until browned with visible ginger pieces and the thickest part reaches an internal temperature of 165°F.
Rest and serve
  1. Let the chicken rest for 5 minutes, then slice and serve so the juices settle and the interior stays tender.

Notes

Pro tip: choose similarly sized chicken pieces so the 6-8 minutes per side lands at 165°F without overcooking. Store cooked chicken in the refrigerator up to 3 days; reheat gently. Freezing is yes—freeze sliced chicken up to 2 months and thaw in the fridge overnight. For a gluten-free option, use tamari instead of soy sauce without changing the method.