Monday, April 16, 2012

Asian-Inspired Marinated Chicken

I'm on the hunt for new, lighter recipes for summer.

This one is freezer-friendly and great for the grill!  We picked up a package of boneless, skinless chicken thighs, and so that's what we used, served over some rice noodles I had on hand - you could marinate whole breasts, cutlets, or cut up meat for kebabs. 

Asian-Inspired Marinated Chicken

1 to 1-1/2 lb. boneless, skinless chicken breasts (cut into 1-2" pieces for kebabs) or thighs
2-3 cloves garlic, minced
1 tbsp. fresh ginger, peeled and minced
2 scallions, minced
1/4 c. soy sauce (we prefer low sodium)
1/4 c. teriyaki sauce
2 tbsp. fresh lemon juice
1 tbsp. honey
1 tbsp. sesame oil
2 tbsp. toasted sesame seeds


Combine all ingredients in a bowl, or right in a freezer storage bag.   Add the chicken, and toss to coat.  Refrigerate overnight, or for as long as you can (a few hours, at least).  You can throw the whole package in the freezer if you're doing a freezer meal, or put the meat on the skewers and then freeze - thaw in the fridge to prep.

To prepare, preheat grill, then thread chunks of chicken onto skewers that have been soaked in water for kebabs.  Grill for about 2-3 minutes on each side for kebabs, or about 5 minutes per side for whole breasts or thighs, or until meat thermometer reads 165 degrees. Serve over brown rice, rice noodles, or in a lettuce leaf for a wrap.  You could top with additional fresh sliced scallions, some chopped cilantro, etc.

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