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Lemon Ginger Soy Marinated Grilled Chicken

Lemon ginger soy marinated grilled chicken with bright citrus, fragrant ginger, and a glossy soy-honey glaze. Grilled to juicy tenderness and cooked until the center reaches 165°F for a golden, aromatic finish.
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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
  • 2 lb chicken breasts or thighs
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 1 lemon zest zest of 1 lemon
  • 2 tbsp olive oil
  • 2 tbsp fresh ginger, grated
  • 3 garlic, minced 3 cloves
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 0.25 salt and pepper to taste

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, lemon juice, lemon zest, olive oil, ginger, garlic, honey, sesame oil, salt, and pepper until evenly combined, with visible ginger pieces suspended in the liquid.
Marinate
  1. Marinate the chicken in the refrigerator for 2-6 hours, turning once so the surfaces stay coated and bright with citrus and soy.
Grill and finish
  1. Preheat the grill to medium-high heat so it’s hot enough to quickly sear the chicken.
  2. Grill the chicken for 6-8 minutes per side until the internal temperature reaches 165°F and the exterior looks golden with aromatic char spots.
  3. Let the chicken rest for 5 minutes, then slice and serve so the juices settle and the texture stays tender.

Notes

For best flavor, marinate covered so the chicken stays fully coated; if time is short, aim for 2 hours but don’t go under 1 hour. Refrigerate leftovers in an airtight container for up to 4 days (reheat gently to avoid drying). Freezing is not recommended because the citrus-herb brightness softens after thawing. For a lower-sugar option, replace the honey with an equal amount of a sugar-free sweetener or omit it slightly and rely on the lemon-ginger tang.