This recipe is good right off the grill but I think it tastes better after it is cold! The flavor is interesting and different and the ginger is not too overwhelming. I like to serve it on top of a chopped romaine salad with sliced green onions, halved grape tomatoes, and either Italian dressing or a light ranch dressing. It’s great in a sandwich too.
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| Recipes | 1 | 2 | 3 | 4 | 5 | 6 |
| Servings | 4 | 8 | 12 | 16 | 20 | 24 |
| Ingredients | ||||||
| Reduced sodium soy sauce | 2 T. | 1/4 C. | 1/4 C. + 2 T. | 1/2 C. | 1/2C. + 2 T. | 3/4 C. |
| Canola oil | 2 T. | 1/4 C. | 1/4 C. + 2 T. | 1/2 C. | 1/2 C. + 2 T. | 3/4 C. |
| Chopped cilantro | 2 T. | 1/4 C. | 1/4 C. + 2 T. | 1/2 C. | 1/2 C. + 2 T. | 3/4 C. |
| Ground ginger* | 1/2 t. | 1 t. | 1-1/2 t. | 2 t. | 2-1/2 t. | 1 T. |
| Minced garlic | 1-1/2 t. | 1 T. | 1 T. + 1-1/2 t. | 2 T. | 2 T. + 1-1/2 t. | 3 T. |
| Hot sauce (Chipotle or Asian) or Red pepper flakes | 1/4 t. | 1/2 t. | 3/4 t. | 1 t. | 1-1/4 t. | 1-1/2 t. |
| Chicken breasts | 4 | 8 | 12 | 16 | 20 | 24 |
Assembly Directions:
In a large container, combine soy sauce, oil, cilantro, ginger, garlic, and hot sauce/red pepper flakes. Stir to combine. Add chicken. Coat well with the marinade. Cover and refrigerate for at least 1 hour.
Remove meat from marinade and discard marinade. Broil 4 inches from heat, or grill over medium heat 5 to 10 minutes per side or until cooked through, turning frequently. Or you can also cook the chicken in a non-stick skillet on the stovetop. Allow the chicken to cool.
Slice the chicken and place in containers or freezer bags in meal-sized portions.
Freezing Directions:
Seal, label and freeze.
Serving Directions:
Thaw chicken and serve on a sandwich or on top of a salad. Chicken can also be warmed in the microwave or stovetop. Do not overcook if reheating.
Nutritional Info:
Oil has been excluded from the nutritional analysis.
Per Serving: 288 Calories; 6g Fat (20.2% calories from fat); 53g Protein; 2g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 427mg Sodium.
Exchanges: 7-1/2 Lean Meat.
Copyright ©2013 – 30 Day Gourmet. All rights reserved.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.One Response to “Marinade for Grilled Chicken Salad”
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