My mother has been cooking her chicken with three simple ingredients for a lifetime: soy sauce, garlic, and ginger. This five-ingredient marinade is free of preservatives, sugars, and chemical—no BBQ sauce in a bottle can match that!
Serves: 4 to 6
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon sesame oil, divided
1 tablespoon freshly grated ginger
2 garlic cloves, finely minced
2 pounds chicken thighs or breasts, trimmed
1 tablespoon toasted sesame seeds (optional)
1. Place soy sauce, vinegar, sesame oil, ginger, and garlic in a gallon-sized resealable plastic bag (or large bowl). Seal and vigorously shake or whisk to combine. Add chicken, seal the bag (or cover the bowl with plastic wrap), and refrigerate for at least 1 hour or up to overnight.
2. Heat a grill pan over high heat, or heat your charcoal or gas grill to high. Using a silicone brush or a wad of paper towels and tongs, grease grill with remaining 1 teaspoon sesame oil. Grill chicken until browned on both sides, about 4 minutes total, cooking in batches, if necessary. Transfer to a plate and let rest for 5 minutes before serving.
Hint: Some grills have “hot spots” and flames that vary. Check your grill for regular maintenance and test the heat with one piece of protein prior to cooking all of your chicken.
Photo credit: Candice Kumai