Soy and Ginger Chicken

Soy and Ginger Chicken


336 people made this

The longer you let the chicken marinate, the more intense the flavour. I usually let it sit overnight in the refrigerator, but a few hours will do.


Serves: 8 

  • 1/4 cup (60g) soy sauce
  • 3 tablespoons dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon Italian seasoning
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, crushed
  • 1/4 teaspoon onion powder
  • 1 pinch ground black pepper
  • 8 skinless, boneless chicken breast halves - cut into strips

Preparation:20min  ›  Cook:15min  ›  Extra time:3hours marinating  ›  Ready in:3hours35min 

  1. In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian seasoning, ginger, garlic, onion powder and ground black pepper. Place chicken in the bag. Seal and let marinate in the refrigerator for at least 3 hours, or overnight.
  2. Preheat barbecue for medium-high heat.
  3. Thread the chicken onto skewers and set aside. Pour marinade into a small saucepan and bring to a boil over high heat.
  4. Lightly oil the grate. Cook chicken on the prepared barbecue for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.

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