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Lemon Ginger Soy Marinated Grilled Chicken

Lemon ginger soy marinated grilled chicken with bright citrus and aromatic ginger, using a glossy soy-lime-style marinade. Grilled until golden and juicy (165°F), then rested briefly so the juices stay in the meat.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinate 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 2 lb chicken breasts or thighs Use bone-in or boneless; thighs stay extra juicy.
  • 0.25 cup soy sauce Low-sodium works; adjust added salt accordingly.
  • 0.25 cup lemon juice Fresh lemon juice recommended for best flavor.
  • 1 lemon Use zest only (plus slices for serving if desired).
  • 2 tbsp olive oil Helps carry flavor and promotes browning.
  • 2 tbsp fresh ginger, grated Grated ginger should be visible in the marinade.
  • 3 cloves garlic, minced Freshly minced garlic gives a sweeter aroma.
  • 1 tbsp honey Balances the soy with a light caramel note.
  • 1 tsp sesame oil Add after whisking in so it stays fragrant.
  • 1 salt and pepper to taste Season to taste; go easy if using salty soy sauce.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, lemon juice, lemon zest, olive oil, grated ginger, minced garlic, honey, and sesame oil with salt and pepper until smooth and glossy.
  2. Whisking should leave some ginger bits visible and evenly distributed through the liquid.
Marinate the chicken
  1. Add chicken to the marinade and cover, then refrigerate for 2-6 hours so the flavors penetrate.
  2. Keep the marinating chicken cold in the refrigerator; do not marinate at room temperature.
Grill the chicken
  1. Preheat the grill to medium-high heat until it’s hot and ready for direct cooking.
  2. Grill chicken for 6-8 minutes per side, turning once, until the internal temperature reaches 165°F.
Rest and serve
  1. Let the grilled chicken rest for 5 minutes before slicing to help retain juices.
  2. Slice and serve while hot, spooning over any remaining charred ginger-lemon juices from the surface.

Notes

For best browning, let the marinated chicken drain for 1-2 minutes before it hits the grill. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken up to 2 months. For a lower-sugar option, replace honey with an equal amount of brown sugar-free syrup or omit and add a pinch more lemon zest to keep the flavor bright.