Barbecued Asian chicken

    35 min

    A sweet soy sauce and ginger Chinese-inspired marinade quickly transforms chicken into a delightfully easy summer-time dinner.

    544 people made this

    Serves: 4 

    • 4 tablespoons soy sauce
    • 2 dessertspoons sesame oil
    • 2 tablespoons honey
    • 3 slices fresh root ginger
    • 2 cloves garlic, crushed
    • 4 (100g) skinless, boneless chicken breast fillets

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
    2. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
    3. Preheat barbecue for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
    4. Lightly oil cooking grate. Cook chicken on the barbecue 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.


    If you're not cooking on your barbecue, why not try this marinade on chicken prepared under your oven's grill?

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    Reviews in English (410)


    Altered ingredient amounts. I give this one 5 stars. I thought it was a very easy recipe and resulted in an excellent chicken. Reminded me of an Japanese restaraunt I used to go to. I made everything as the recipe stated, except I doubled the marinade. This left me plenty for basting and drizzling. I also sprinkled sesame seeds on the sliced chicken. I served over Jasmine rice. Highly recommended.  -  18 Jul 2008


    Something else. This is an excellent marinade. I omitted all the directions...instead I mixed up the ingredients and put them in a large plastic bag..didn't cook ingredients first. I marinated the chicken for 4 hours. Then I baked it ...I didn't bother to baste turns a beautiful golden brown. I removed the ginger before baking. Also, instead of crushing the garlic, I minced it...yum! One thing I will do next time is put foil in the pan that I'm baking in...makes washing up much easier. This is very moist and tender.  -  18 Jul 2008


    Great and easy recipe. I added a little brown sugar also.  -  18 Jul 2008