Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 cup low-sodium soy sauce
- 1/3 cup honey
- 1 tbsp freshly grated ginger
- 2 tbsp rice vinegar
Instructions
- 1. Marinate the Chicken: In a bowl, whisk together soy sauce, honey, ginger, garlic, and rice vinegar. Place chicken in a resealable bag or dish and pour half of the marinade over it. Marinate for at least 30 minutes or overnight for deeper flavor.
- 2. Preheat Your Cooking Surface: For grilling, heat grill to medium-high. For baking, preheat oven to 400°F (200°C).
- 3. Cook the Chicken: Remove chicken from marinade (discard excess) and cook on the grill for 6-7 minutes per side until cooked through (internal temp 165°F). For oven baking, cook for 20-25 minutes.
- 4. Make Extra Sauce: Simmer remaining marinade in a saucepan over medium heat until slightly thickened.
- 5. Rest and Serve: Allow chicken to rest for 5 minutes before slicing. Drizzle with extra sauce and serve with steamed rice or veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 290
- Sugar: 16g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg