Grilled Chicken Breasts with Sesame Ginger Sauce
Tender grilled chicken marinated in soy, lemon, and fresh ginger, topped with a sweet-tangy sesame ginger reduction. Bright citrus and warm spice create a balanced Asian-inspired dish ideal for weeknight dinners or casual entertaining. The two-hour minimum marinating develops deep flavor, while the cooked sauce offers concentrated ginger notes that complement the charred chicken.
Ingredients
- ¼ cup soy sauce
- 2 tablespoon lemon juice
- 2 tablespoon canola oil
- 1 clove garlic, minced
- 1 whole jalapeno pepper, seeded and minced
- 2 teaspoon fresh ginger, minced
- ½ teaspoon ground cumin
- 6 whole boneless skinless chicken breasts
- 1 teaspoon canola oil
- ½ cup fresh ginger, minced
- 2 teaspoon sugar
- ⅓ cup water
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
Instructions
- 1
Combine soy sauce, lemon juice, canola oil, garlic, jalapeno, ginger, and cumin in a plastic bag.
- 2
Add chicken, seal, and refrigerate minimum 2 hours or overnight.
- 3
Heat canola oil in a saucepan over medium heat.
- 4
Add ginger, sugar, and a small amount of water; cook until ginger softens.
- 5
Remove from heat and stir in remaining water, rice vinegar, and sesame oil.
- 6
Cover and refrigerate minimum 2 hours or overnight.
- 7
Strain sauce to remove ginger solids and reheat before serving.
- 8
Remove chicken from marinade and grill until no longer pink in center, about 5 minutes per side.
- 9
Thinly slice chicken and top with 1 tablespoon sauce.
Tips
Pat chicken dry before grilling for better browning and char development.
Straining the sauce removes fibrous ginger; alternatively, blend it smooth for a different texture.
Grill over medium-high heat to avoid burning the soy-sugar marinade while cooking through the chicken.
Good to Know
Refrigerate cooked chicken and sauce separately up to 3 days. Slice chicken, cover tightly.
Marinate chicken overnight for deeper flavor. Prepare sauce up to 2 days ahead; reheat gently before serving.
Serve warm over rice, with steamed bok choy or roasted vegetables. Garnish with sliced scallions and sesame seeds.
Common Mistakes
Do not skip straining the sauce to avoid gritty ginger texture in final dish.
Do not marinate longer than overnight; acid will begin breaking down chicken texture.
Do not grill over high heat; soy-sugar marinade burns easily.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this on the stovetop instead of grilling?
Yes, pan-sear chicken in a hot skillet over medium-high heat for 6-7 minutes per side until internal temp reaches 165F. You will lose char, but flavor remains intact.
What if I do not have time to marinate for 2 hours?
Marinate minimum 30 minutes; flavor will be lighter. Overnight marinating is ideal. Sauce must still chill minimum 2 hours to develop full depth.
How long can I keep the marinated chicken and sauce?
Both keep refrigerated up to 2 days before grilling. Cooked chicken with sauce lasts 3 days covered. Freeze cooked chicken up to 1 month; thaw in fridge before reheating.