This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Hey folks! It’s been awhile since I’ve posted a main dish recipe, but that’s just because I’m saving most of my main dish and side dish recipes for the cookbook that I’m kind of working on without a deadline. 😛 Since that leaves my blog recipes a little lopsided in the sweet/savory department, I thought it was time to share an easy entrée recipe with you, so please say hello to some Asian Grilled Chicken! The fresh ginger gives it an a-maz-ing flavor that you will not get from dried ginger, so I’m telling you up front: I have no recommendations for using dried ginger because I really don’t want you to do that! I know, I know – I hear ya – I wasn’t a fresh ginger girl either until I actually tried it for myself. Now I’m hooked and if I don’t have it in the fridge (where it keeps for a very long time), I’ve got some in the freezer. You can find a fresh ginger root in the produce section of your local grocery store.
This marinade only takes a few ingredients but it imparts some pretty bold flavor to your choice of meat. I used chicken tenderloins so I could create a THM E meal around my lean protein, but you could use it on fattier meats for a THM S setting as well. My family loved it! You can see my E meal in the pictures – Pineapple Sweet & Sour Sauce for dipping (recipe in next cookbook), Sweet & Sour Rice (recipe in next cookbook), and a pan-fried carrot recipe (also to be found in the next cookbook). 😉 Just thought I’d whet your appetites a little….
Some grilled pineapple would be amazing with this chicken in a THM E meal! I wouldn’t put it in the marinade because in my experience, marinated pineapple gets mushy, but you could put some pineapple rings right on the grill straight out of the can when you’re grilling the chicken.
You may also enjoy:
-
STARTING THM
-
my recipe index
-
recipe index by fuel type/allergy/theme
-
Easy Basic Marinade
-
Japanese Chicken
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Want to start the New Year out right? Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details! You may also want to check out my 2018 recipe calendar with 12 brand new recipes and exclusive recipe cards!
Â
- 3 lb. chicken tenderloins (or chicken breasts cut into strips)
- 1 c. reduced-sodium soy sauce
- ½ c. water
- 2 T. rice vinegar
- 2 T. sriracha
- 1 lg. garlic clove (peeled)
- 1 (1 inch) cube fresh ginger
- ⅛ tsp. THM Pure Stevia Extract Powder
- Blend the marinade ingredients together until smooth. Pour over chicken and marinate for 6-8 hours. Grill on both sides until cooked through.
-Feel free to use this marinade on any meat! Since it has no significant carb or fat sources, it can be used in any THM fuel type. The type of meat you use will determine the fuel type of your meal. If you use a fatty meat (like chicken thighs or drumsticks), you have a THM S meal, but if you use a lean meat such as pork loin or white meat poultry, you have a THM Fuel Pull that can be turned into an E meal by adding a carb source.
-For a THM E meal, grill some pineapple rings alongside the chicken! (I don't like to add the pineapple rings to the marinade because they get too soft and lose their bright flavor. Just pop them on the grill plain.)
You can pin this recipe here:
Briana, could organic ginger juice be used as a sub for fresh ginger?
I’ve never used ginger juice and don’t know how much you would need, but yes, I’m sure that would be fine!
This was wonderful! A major hit at my 4H club. I actually turned the used marinade into a sauce by boiling (to cook off the raw meat) and reducing it, adding some water, sour cream, lemon juice, and 2 tsp of pineapple juice. I then used that sauce to saute some veggies (broccoli, water chestnuts, and shiitakis.) Once they were cooked I mixed in the grilled, sliced chicken. It was the best (and healthest) Chinese inspired dish I’ve ever had! Thanks for another amazing recipe Briana. 🙂
That’s a terrific idea! I’m so glad it worked well for you!
I’m going to be serving a large asian grilled chicken salad to about 30 guests. When I’ve made it in the past, I’ve used a yummy marinade recipe that also doubled as my salad dressing, but it has sugar, and now that we are THM’ing it, I’d love to modify that recipe. I may try to just substitute one of the on-plan sweeteners in my original recipe, but do you know if this marinade for your asian chicken could double as a dressing, or do you not recommend that?
Hi Gwen! That salad idea sounds great. I think the flavors in this marinade are probably a little too strong to be used for a dressing, though. I’ll have to jot down the idea of an Asian salad dressing…that sounds yummy.
Oh my goodness – this was delicious!! Just the right amount of heat/spice. Will be adding this to my meal rotation – thank you, thank you for the fabulous recipes! 🙂
I LOVED this chicken Briana!! Can’t wait to see the recipe for the Sweet & Sour Sauce and Rice. This is an easy peasy recipe with great results!
Hello. Where can we find sriracha without sugar and “E”- ingredients, please? Thank you.
I use Huy Fong brand which does have a minimal amount of sugar. Since it’s only a carb or two per serving, it’s considered acceptable on the THM plan. 🙂 (This is true for other condiments like salad dressing too.)
What do you suggest I serve with the chicken?
Seasoned brown rice and roasted carrots would be good!
Thanks for the recipe…AND the tips on how to keep ginger. I’m not fond of it yet but want to work at…if only my ginger could put up with how long I ignore it!! Thanks for the life saver…ah…ginger saver!
And I’m already looking forward to the next cookbook! In the meantime I’ll keep trying out all the recipes in the first!
What kind of dipping sauce do you have on the plate next to the chicken?
It’s a pineapple sweet and sour sauce that will be in my next cookbook!
Sounds yummy! Do you have a recommendation for cooking instructions if I don’t have a grill
Bake it after marinating?
Question– how do you freeze ginger? Any special processes? Shredded? Whole?
I recommend slicing it into chunks or grating it first, because from experience I know that it’s very hard to slice a big frozen hunk of it. 😛