Juicy Japanese Grilled Ginger Chicken Shortcut Recipe Is Full of Flavor (2 Ingredients) Shortcut Recipes Chicken High Protein High Fiber Dinner Gluten-free Low Sugar Grilling

The Facebook foodie groups I'm part of are always sharing products that they love. The latest recommended was a Japanese ginger salad dressing. Delicious! As I was munching on my salad, I thought how delicious the Asian dressing would be used as a marinade. My first experiment was grilled chicken breasts – and they were a success!

These simple grilled chicken breasts are so juicy and full of Asian flavors from the dressing. I just love when one ingredient can turn something simple like a chicken breast into a dinner you'll crave again and again. This shortcut recipe is a winner winner chicken dinner!

To make this high-fiber and high-protein dinner you will need just two simple ingredients: chicken breasts and a bottle of Japanese-style ginger dressing. The chicken is simply marinated in the dressing for as long as you have time for, then quickly grilled. (Check out the health benefits of protein and the health benefits of fiber.)

Serve the moist chicken breasts with your favorite side dishes for dinner. My husband, who rarely makes requests for dinner, wanted macaroni and cheese that night, so I served mine with mac and cheese and broccoli. Any leftover chicken is wonderful shredded or chopped for a flavorful chicken salad.

Cuisine: American / Japanese
Prep Time: 5 minutes plus 30 minutes to marinate
Cook Time: 10 minutes
Total Time: 15 minutes plus time to marinate
Servings: 2

Ingredients

• 2 boneless/skinless chicken breasts (or thighs)
• 1/4 cup Japanese ginger dressing

Here's how to make it: 

1. Put the chicken breasts into a plastic food storage bag or shallow dish. Add the ginger dressing and squish or stir to coat. Marinate for at least 30 minutes and up to overnight. (I marinated mine for about 2 hours.)
2. Remove the chicken from the marinade when ready to cook. Season with salt and black pepper, if desired.
3. Heat the grill to medium heat. When hot, cook the chicken breasts until well seared on the first side. (If you don't have a grill, you can cook the chicken in a grill pan, cast iron skillet or regular skillet.)
4. Flip the chicken over and continue to cook until chicken reaches 165 degrees F internal temperature on a food thermometer. Reduce the heat of the grill, if needed. (You can baste with any leftover ginger dressing, if desired.)
5. Let the chicken rest a few minutes before serving. (I drizzled my chicken with a little more ginger dressing.) Store any leftovers in an airtight container in the fridge. This recipe can easily be doubled.

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