Asian Ginger Marinade for Grilled Chicken

• servings: 4 servings
• active time: 2 hours
• total time: 2 hours 14 minutes

Ingredients

1/4 Cup Onion (Minced)

1/2 Cup Peanut Oil

1/4 Cup Rice Vinegar

2 Tablespoons Water

2 Tablespoons Ginger (Minced Fresh)

1 Tablespoon Carrot (Finely Shredded)

2 Tablespoons Ketchup

4 teaspoons Light Soy Sauce

1 teaspoon Sugar

1 teaspoon Brown Sugar

1 1/2 teaspoon Lemon Juice

1 Clove Garlic (Minced)

1/2 teaspoon Salt

1/4 teaspoon Pepper

4 Chicken Breasts (boneless, skinless)

Directions

In a large measuring cup, or jar, whisk together all of the dressing ingredients until well combined.

Pour 2/3 of the marinade into a zip top bag along with the chicken breasts. Seal and place in the fridge for 2- 24 hours. We prefer a longer marinade time.

Place the remaining marinade in a bowl in the fridge.

Heat the grill to high heat.

Remove the chicken from the fridge to rest on the counter for 5 minutes.

Drain the marinade and place the chicken, top side down on the grill. Turn the heat to medium.

Cook the chicken for 5-7 minutes, flip over and cook for an additional 5-7 minutes or until cooked through. The last few minutes brush some of the reserved marinade over each chicken breast.

Remove from the grill and let rest for 3-5 minutes before slicing.

Nutrition

• Serving Size: 1 g
• Calories: 528 kcal
• Total Fat: 33 g
• Saturated Fat: 6 g
• Cholesterol: 145 mg
• Sodium: 877 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 49 g