Whenever I don’t want to think about what to cook, I just throw together an old stand-by. For chicken – it’s my soy-ginger grilled chicken. It is so easy that you really don’t have to measure anything which is a good thing since I don’t measure anyway. I just throw the ingredients in a large bowl, whisk, add the chicken and toss to coat. The rest is up to Bobby. See how easy that was for me?
Grilled Soy-Ginger Chicken Recipe
Recipe Author: MJ of MJ’s Kitchen
Prep and Cook time: 10’ prep, at least a 40 minute rest, 30 minute grilling time
1 Tbsp. peanut oil
3 Tbsp. soy sauce
1/2 tsp. garlic powder*
1/2 tsp. ginger powder*
1 tsp. paprika
Pepper to taste (optional)
8 pieces of dark meat chicken (thigh and drumstick or 8 pieces of thighs and/or drumsticks) – skin and visible fat removed, if you choose.
*substitute with 2 tsp. ginger-garlic paste
- Whisk together all ingredients (but the chicken) in a large bowl.
- Add chicken and toss to coat.
- Let marinate in the refrigerator for at least 40 minutes.
- Prepare gas grill or coals for medium-high heat.
- Place chicken on grill and reduce to medium heat.
- Grill 10 to 12 minutes per side.
Even an old stand-by can be improved upon. Earlier this summer my sister-in-law substituted the garlic and ginger powder with my ginger-garlic paste, making a good thing even better! So if you happened to have made this paste, here’s a great use for it.
As you probably noticed in the picture, I removed the chicken skin before grilling. I’m not a big fan of chicken skin unless it’s really, really crispy, so I always remove the skin and any visible fat when I grill or braise chicken pieces. To keep the chicken from sticking to the grill, I add oil to the marinade and Bobby sprays the grill with oil before cooking the chicken. As a result, the chicken doesn’t stick and we get low fat grilled chicken.
Let’s talk serving size. According to the U.S. Department of Agriculture Food Pyramid a serving size of meat is 3 ounces or 85 grams or about the size of a deck of cards. So since this recipe calls for 8 pieces of dark meat chicken, then “technically”, there are 8 servings. Well folks – Bobby and I make two meals from 8 pieces of chicken. I, MJ, follow the guidelines and eat one serving at each meal. Hum – so where do all of the other servings go?
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