Go Back

Lemon Ginger Soy Marinated Grilled Chicken

Lemon ginger soy marinated grilled chicken with tender, golden, aromatic flavor. Chicken breasts or thighs soak up a bright lemon-ginger soy marinade, then grill until juicy and reach 165°F.
Print Recipe Pin Recipe
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts or thighs Use boneless skinless for the most even grilling.
  • 0.25 cup soy sauce Low-sodium works well if you prefer less salt.
  • 0.25 cup lemon juice Fresh lemon juice adds the best flavor.
  • 1 lemon zest Zest the lemon before juicing.
  • 2 tbsp olive oil
  • 2 tbsp fresh ginger, grated Keep visible ginger bits for a more pronounced texture.
  • 3 cloves garlic, minced
  • 1 tbsp honey Balances the soy and adds a gentle glaze.
  • 1 tsp sesame oil Add after mixing for a stronger sesame aroma.
  • 0.5 salt and pepper to taste Season to taste in the marinade.

Equipment

  • 1 grill

Method
 

Make the lemon ginger soy marinade
  1. Whisk soy sauce, lemon juice, lemon zest, olive oil, ginger, garlic, honey, and sesame oil in a bowl until the honey dissolves and the marinade looks uniform. Season with salt and pepper to taste.
Marinate
  1. Add chicken to the marinade and refrigerate for 2-6 hours so the flavor penetrates and the chicken looks lightly coated. Keep covered during marinating.
Grill
  1. Preheat the grill to medium-high heat until hot, aiming for a steady grill surface temperature. This helps create visible grill marks.
Cook the chicken
  1. Place chicken on the grill and cook for 6-8 minutes per side, turning once, until the internal temperature reaches 165°F. The chicken should look golden on the outside and no longer be pink in the center.
Rest and serve
  1. Transfer chicken to a plate and let rest for 5 minutes before slicing and serving. This keeps the juices from running out and improves tenderness.

Notes

Pro tip: If your marinade has lots of ginger pieces, let them stay in—those visible bits add aromatic bite. Refrigerate cooked chicken in an airtight container for up to 3-4 days; freeze for up to 2 months (thaw in the fridge). Dietary swap: use tamari instead of soy sauce for a gluten-free option.