Yield: 4
Darrell Wiggins
@countryboycookingcompany_
00:10
Prep
00:25
Cook
00:35
Total Time
Ingredients & Directions
Directions
Honey Ginger Chicken
4
Springer Mountain Farms Boneless Skinless Chicken Breasts
2 cups
Low sodium soy sauce
1/4 cup
Granulated sugar
4 cloves
garlic, minced
1 tablespoon
Gingerroot, grated
1 tablespoon
Honey
2 tablespoons
Neutral flavored oil (vegetable, canola, etc)
- Place boneless skinless breasts in a sealable disposable bag or bowl.
- Mix the rest of the ingredients in a small bowl and pour over the breasts; seal and refrigerate for 4 to 24 hours (flip bag or turn chicken pieces about halfway through marination time).
- When ready to cook, remove chicken from marinade (discard leftover marinade) and allow to come to room temperature while preheating the grill.
- Preheat grill to 350°F and create an indirect heat area for finishing chicken.
- Initially, cook over the direct heat area for 2-3 minutes per side to add grill marks; move to indirect heat area of grill to finish.
- Cook chicken until internal temperature of the thickest part of each chicken breast reaches 165°F.
- Remove from grill, keep warm, and let rest for 10 minutes before carving/serving.
- Serve with your favorite sides like roasted corn and mashed or baked potatoes.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Honey Ginger Chicken from @countryboycookingcompany_
Darrell Wiggins
@countryboycookingcompany_
Yield: 4
00:10
Prep
00:25
Cook
00:35 Total Time
Ingredients
Directions
Honey Ginger Chicken
4
Springer Mountain Farms Boneless Skinless Chicken Breasts
2 cups
Low sodium soy sauce
1/4 cup
Granulated sugar
4 cloves
garlic, minced
1 tablespoon
Gingerroot, grated
1 tablespoon
Honey
2 tablespoons
Neutral flavored oil (vegetable, canola, etc)
- Place boneless skinless breasts in a sealable disposable bag or bowl.
- Mix the rest of the ingredients in a small bowl and pour over the breasts; seal and refrigerate for 4 to 24 hours (flip bag or turn chicken pieces about halfway through marination time).
- When ready to cook, remove chicken from marinade (discard leftover marinade) and allow to come to room temperature while preheating the grill.
- Preheat grill to 350°F and create an indirect heat area for finishing chicken.
- Initially, cook over the direct heat area for 2-3 minutes per side to add grill marks; move to indirect heat area of grill to finish.
- Cook chicken until internal temperature of the thickest part of each chicken breast reaches 165°F.
- Remove from grill, keep warm, and let rest for 10 minutes before carving/serving.
- Serve with your favorite sides like roasted corn and mashed or baked potatoes.
