Soy and Ginger Chicken

    3 hours 35 minutes

    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.

    336 people made this

    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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    Reviews in English (238)


    I have GOT to remember this recipe! Surprisingly, astoundingly delicious, one of the better pieces of chicken I've ever had. With Hubs out of town I wanted something simple but special for supper and this appeared to be what I had in mind. I wasn't about to fire up the grill however. I removed the chicken breasts from the marinade, put them in a shallow pan and drizzled them with melted butter and a few good shakes of salt and pepper. I baked them at 400 degrees for 20 minutes, then sprinkled them with paprika and finished them off under the broiler for a couple of minutes to give them an attractive golden-brown color. I let them rest for a few minutes and in the meantime prepared a bed of baby spinach and arugula, sliced avocado and grape tomatoes. I drizzled them with a light lemon Dijon vinaigrette, then laid the sliced chicken over the bed of greens. For added measure I then poured over some of the wonderful juices that had accumulated in the pan. Moist, tender, juicy and with outstanding flavor. I was incrediby impressed that this seemingly unremarkable marinade would prove to be so spectacular. I did use olive oil rather than vegetable oil and skipped the ginger as it doesn't move me - these were small changes that nevertheless were necessary for me and suited my tastes perfectly. This chicken was so good I can't imagine it suffered at all from being baked and not grilled, and because it turned out SO good I know I'll probably prepare them the same way next time.  -  04 Oct 2010  (Review from Allrecipes USA and Canada)


    This marinade has a really delicious herb flavor. I pounded 4 boneless chicken breasts down to 1/2 inch thick. I used low sodium soy, olive oil instead of vegetable and powedered ginger. I let this marinate all day. I thought it would have an oriental flair, but it had more of an italian herb flavor that was wonderful and looked great on the plate!  -  09 Sep 2009  (Review from Allrecipes USA and Canada)


    I found this recipe about 3 years ago and have used it to feed my family as well as a 50 person BBQ. I have used it with kabobs and breasts. I use olive oil instead of the suggested vegetable oil but if you stick with the main ingredients you will be fine. MOST IMPORTANT is the longer you marinade the better!!! I prefer it to be overnight so the flavor is full and completely through the meat. you can also do with fish just don't marinade longer than 4 hours as the acids in the soy and lemon will begin to cook the fish. LOVE IT!!!! Huha  -  03 Jul 2005  (Review from Allrecipes USA and Canada)