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Lemon Ginger Soy Marinated Grilled Chicken

Lemon ginger soy marinated grilled chicken with bright citrus, aromatic ginger, and a savory-sweet soy glaze. Grilled until golden, then rested for juicy slices with visible ginger pieces and lemon zest.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 2 lb chicken breasts or thighs Use either breasts or thighs; thighs stay juicier.
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 1 lemon zest Zest the lemon for the marinade.
  • 2 tbsp olive oil
  • 2 tbsp fresh ginger, grated
  • 3 clove garlic, minced
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 salt and pepper to taste

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, lemon juice, lemon zest, olive oil, fresh ginger, garlic, honey, sesame oil, salt, and pepper until the honey dissolves and the mixture looks glossy.
  2. Transfer the marinade to a bowl or bag so it can fully coat the chicken.
Marinate
  1. Add the chicken to the refrigerator and marinate for 2-6 hours, turning once if convenient, so the surface takes on a bright yellow-gold color.
Grill and serve
  1. Preheat the grill to medium-high heat until you can feel steady heat when holding your hand near the grates.
  2. Remove chicken from the marinade and grill for 6-8 minutes per side, until the internal temperature reaches 165°F and the outside looks lightly charred with visible ginger flecks.
  3. Let the chicken rest for 5 minutes, loosely tented if needed, so the juices redistribute before slicing.

Notes

For best flavor, pat excess marinade off before grilling so it browns instead of steaming. Refrigerate leftovers in a sealed container for 3-4 days; freeze cooked chicken up to 2 months. Dietary swap: use tamari or low-sodium soy sauce to reduce sodium without changing the method.