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Lemon Ginger Soy Marinated Grilled Chicken

Lemon ginger soy marinated grilled chicken with bright citrus, ginger-forward aroma, and a caramelized, golden finish from grilling. Juicy chicken breasts or thighs are marinated in a lemon-ginger soy sauce, then cooked hot until the center hits 165°F.
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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 Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts or thighs Use boneless skinless chicken for quickest, even grilling.
  • 0.25 cup soy sauce Low-sodium works if you prefer less saltiness.
  • 0.25 cup lemon juice Fresh lemon juice gives the brightest flavor.
  • 1 lemon zest Zest only the yellow part; avoid bitter white pith.
  • 2 tbsp olive oil Helps the marinade cling and promotes browning.
  • 2 tbsp fresh ginger, grated Visible ginger pieces are part of the flavor and texture.
  • 3 garlic, minced Fresh minced garlic blends into the marinade.
  • 1 tbsp honey Balances soy and adds gentle caramelization.
  • 1 tsp sesame oil Add for aroma; don’t skip.
  • 1 salt and pepper to taste Season to your preference before marinating and after cooking if needed.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, lemon juice, lemon zest, olive oil, grated ginger, minced garlic, honey, and sesame oil until the marinade looks evenly combined and glossy.
  2. Season the marinade with salt and pepper to taste, whisking again so the seasoning dissolves.
Marinate the chicken
  1. Add chicken to a sealed container or bag and pour in the marinade, then turn to coat all surfaces.
  2. Refrigerate the chicken to marinate for 2-6 hours, keeping it chilled and allowing ginger bits and lemon flavor to penetrate.
Grill the chicken
  1. Preheat the grill to medium-high heat, aiming for a steady sizzle when the chicken hits the grates.
  2. Place chicken on the grill and cook 6-8 minutes per side, until the thickest part reaches 165°F with visible golden browning and ginger pieces on top.
Rest and serve
  1. Transfer chicken to a plate and let it rest for 5 minutes so juices redistribute before slicing.
  2. Slice and serve hot, spooning over any pooled juices from resting for extra lemon-ginger flavor.

Notes

For best flavor, marinate in a shallow dish or zip bag so the chicken is in an even layer. Refrigerate leftovers up to 3-4 days; freeze cooked chicken up to 2 months (thaw overnight in the fridge). For a lower-sugar option, replace honey with an equal amount of maple syrup or omit and add a splash more lemon juice and a pinch of extra ginger for balance.