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Grilled Juicy Ginger-Lemon Chicken ðŸ‹ðŸ”¥
Fire up that grill because grilled juicy ginger-lemon chicken breasts are an absolute crowd pleaser 🔥
This is one recipe that makes the whole crew happy because these chicken breasts are actually very moist and flavorful!
I like to marinate the chicken overnight because WOW it’s so worth it, but it needs at least 20 minutes… #HappyWeekend
âž¡ï¸ Rachel’s BEST Grilling Tips:
Start with uniform breasts. Trim fat, and pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out.
Marinate in the refrigerator for a few hours beforehand for THE BEST flavor. Use a marinade with oil (I typically use avocado oil, or extra virgin olive oil – in very small amounts!), an acid (lemon, lime, vinegar) & FLAVOR such as : herbs, garlic, mustard, chili, liquid/coconut aminos, etc.
Bring chicken just to room temperature before grilling. I remove them from the refrigerator & give them 15-20 minutes on the counter in a single layer.
ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT, and season the grill with oil before cooking.
Chicken likes to be undisturbed during its grilling.
Depending on the thickness of your breasts (this varies so greatly, I hesitate to ever post cooking times) about 4-7 minutes on the first side, 3-5 on the second. Keep in mind the heat is usually hotter in the back, adjust breasts according to necessary cooking times/place larger breasts where it’s hotter and keep an eye on ’em. Chicken needs to be cooked thoroughly until juices run clear. BUT it is also VERY important to not overcook!
When removed from the grill, the meat should be firm to the touch & juicy. Not hard & dry. Flipping only once during grilling & lots of PRACTICE will make this happen!
Wrap, or cover tightly, hot (still juicy) breasts in foil or a good heavy lid for 5-10 minutes, allowing to rest after removing from the grill. This helps the meat to stay juicy & warm while rounding up your people to eat your PERFECTLY GRILLED CHICKEN!
ALWAYS prepare extra grilled chicken for future meals! Excellent thrown on a salad the next day.
Refrigerate once cool.
This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate for up to 4 days.
🋠ALWAYS use freshly-squeezed lemon or lime juice from actual fresh citrus. Bottled lemon/lime juice from the store will give your chicken a strange metallic or overly acidic taste. We want this to taste bright and fresh.
Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
4 servings
Ingredients:
- 1-inch piece of fresh ginger, grated on the microplane
- 2 fresh garlic cloves, grated on the microplane or pressed
- 1 Tbsp crushed red pepper flakes
- 1 large fresh lemon, zest, and juice
- 2 Tbsp raw honey
- 2 Tbsps avocado oil, or olive oil
- 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1-1/2 to 2 pounds boneless skinless chicken breasts
- sea salt and freshly ground black pepper, to taste
To garnish:
- freshly chopped cilantro leaves
- fresh lemon slices
Instructions:
In a medium bowl, whisk together the ginger, garlic, pepper flakes, lemon zest, lemon juice, honey, oil, and coconut aminos.
Add in your chicken breasts and stir well to coat with the marinade.
Cover the bowl and refrigerate for 1 hour or up to overnight.
Remove the chicken breast 20 minutes prior to cooking, to allow them to reach room temp before grilling.
Preheat a grill pan or an outdoor grill to medium-high heat.
Grill the chicken breasts for 5-7 minutes on each side, or until the internal temperature reaches 165F.
Allow the chicken to rest for about 10 minutes before slicing and serving.
Enjoy!
â¤ï¸Rachel
Ingredients
- 1-inch piece of fresh ginger, grated on the microplane
- 2 fresh garlic cloves, grated on the microplane or pressed
- 1 Tbsp crushed red pepper flakes
- 1 large fresh lemon, zest, and juice
- 2 Tbsp raw honey
- 2 Tbsps avocado oil, or olive oil
- 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1-1/2 to 2 pounds boneless skinless chicken breasts
- sea salt and freshly ground black pepper, to taste
To garnish:
- freshly chopped cilantro leaves
- fresh lemon slices
Instructions
- In a medium bowl, whisk together the ginger, garlic, pepper flakes, lemon zest, lemon juice, honey, oil, and coconut aminos.
- Add in your chicken breasts and stir well to coat with the marinade.
- Cover the bowl and refrigerate for 1 hour or up to overnight.
- Remove the chicken breast 20 minutes prior to cooking, to allow them to reach room temp before grilling.
- Preheat a grill pan or an outdoor grill to medium-high heat.
- Grill the chicken breasts for 5-7 minutes on each side, or until the internal temperature reaches 165F.
- Allow the chicken to rest for about 10 minutes before slicing and serving.
- Enjoy!
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