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Lemon Ginger Soy Marinated Grilled Chicken

Lemon ginger soy marinated grilled chicken with a bright, garlicky soy-lemon glaze. Grilled until golden and juicy, then rested so the flavors settle into tender bites.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts or thighs
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 1 lemon zest zest of 1 lemon
  • 2 tbsp olive oil
  • 2 tbsp fresh ginger, grated
  • 3 clove garlic, minced
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, lemon juice, lemon zest, olive oil, ginger, garlic, honey, sesame oil, salt, and pepper until evenly combined and glossy.
Marinate the chicken
  1. Coat chicken with the marinade, cover, and refrigerate for 2-6 hours so the ginger pieces and lemon fragrance cling to the surface.
Grill and finish
  1. Preheat the grill to medium-high heat and keep it steady so the chicken sears quickly.
  2. Grill chicken for 6-8 minutes per side, turning once, until the internal temperature reaches 165°F.
  3. Rest grilled chicken for 5 minutes before slicing so the juices redistribute and the center stays tender.

Notes

Pro tip: scrape extra marinade off before grilling to prevent heavy browning, but keep the ginger bits on for visible flecks of flavor. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months. For a lower-sugar option, replace honey with an equal amount of sugar-free honey alternative or omit it and add a pinch more lemon zest for balance.