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Citrus-Ginger Grilled Chicken

plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

4 boneless, skinless chicken breast halves
1/4 cup plus 2 tablespoons orange juice
1/4 cup Kikkoman Soy Sauce
1-1/2 tablespoons Kikkoman Rice Vinegar
1 tablespoon grated fresh ginger root
1 tablespoon minced garlic
2 teaspoons crushed red pepper

directions

  1. Butterfly chicken by slicing each breast half horizontally in half, cutting almost but not completely through; open to make 1 flat piece. Carefully place chicken in large plastic food storage bag.
  2. Combine orange juice, soy sauce, vinegar, ginger, garlic and crushed red pepper; pour over chicken. Press air out of bag; close top securely. Turn bag over several times to coat chicken well. Refrigerate 30 minutes, turning bag over once.
  3. Grill chicken, 2 to 3 minutes on each side, or until chicken is no longer pink in center. (Or, broil chicken on rack of broiler pan, 4 to 5 minutes on each side, or until chicken is no longer pink in center.)

Tips

:

  • Use this marinade for vegetables or firm fish, such as swordfish, tuna or salmon.
  • For food safety, once raw meats or fish have been marinated, discard the marinade to prevent contamination.
  • Instead of using this recipe as a marinade, use it as a zesty salad dressing for chicken salad or tossed greens.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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