Grilled Ginger Garlic Chicken Breasts

Grilled Ginger Garlic Chicken Breasts

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4
  • About This Recipe

    “Quick, easy and very similar to other Lemon garlic recipes but the ginger gives it some zing.”


  • 1lbboneless skinless chicken breast
  • 2tablespoonslemon juice
  • 2teaspoonsfresh ginger, minced fine
  • 3garlic cloves, minced
  • 2teaspoonslite olive oil
  • 1teaspooncumin
  • salt and pepper
  • Directions

  • Flatten the breasts to 1/2″ thickness.
  • Combine lemon juice, ginger, garlic, oil and cumin.
  • Spread over the chicken.
  • Marinate for 10 minutes.
  • Grill or broil 2-3 minutes each side.
  • Season with salt & pepper.
  • Reviews

  • “Easy as anything to make, but the flavor was very strong for me. Do Not marinate over 10 min(I did).”

  • “The flavor *was* excellent, but I just didn’t get the ginger. It tasted more like cumin. Next time I think I will try making the garlic and ginger pieces a little smaller, and marinating 30 min. instead of 10.”

  • “Super easy to make, pretty tasty, and my picky soon-to-be-husband loved it, which made it even better! I used half lime juice and half lemon, as well as jarred ginger and garlic. I could definitely taste the cumin, but didn’t mind it. We also used the little chicken tenders (3 of them), rather than breasts, so I didn’t bother pounding, just poked full of holes with a fork before marinating for probably about 15 minutes while I unpacked and put together our brand new indoor grill 😉 The man has given approval to make this again, so I can guarantee we will!”

  • “Nice and light with just the right bite. I made the marinade as directed which was a snap to put together using bottled ginger paste and minced garlic. Took the lazy route and instead of flattening the chicken as directed, they just marinated (about 45 minutes) then cooked in the Foreman grill.”

  • “This is a wonderful tasting chicken breasts.I had to use lime juice instead of lemon juice because that’s what I had on hand and it went well with the other ingredients.This was quick and simple to make which was nice. Thanks for posting.”

  • “Nice savory grilled chicken.Perfect for summer with a lightly dressed salad, canteloupe, and pumpernickle bread. Thanks for posting.”

  • “Made for Spring into Summer Tag.We just love grilled chicken and these were no exception.I used boneless skinless chicken thighs (personal preference) instead of the breasts.We did have one piece leftover and it was great chopped up and mixed with rice, green beans and teriyaki sauce for my lunch.I would even consider making this chicken just for that purpose.Thanks for posting this Bergy!”

  • “Nothing to rave about”

  • “very good. this is a great base to experiment with adding other ingredients.”

  • “Tender and delicious!!”

  • “Very good! The ginger really comes through here and the flavors are perfectly balanced with each other. This made a plain old chicken breast sensational! Thank you for a great recipe that was not only easy but fast as well!”

  • “This was terrific!I couldn’t find my mallet so I didn’t get to flatten it, so the toughness was all my fault.No biggie though.I cut it into stips and put it on a tortilla with a tiny bit of sour cream.I’ll probably add more garlic next time, but there WILL be a next time!Thanks so much!”

  • “My bf loved these, and i really liked them too, i just expected them to have more ‘zing’ to it with the ginger and all. i marinated it just over 10 minutes.. It was nice, just not what i expected. thanks for the recipe!”

  • “This was so juicy and tasty!There was just enough seasoning, and I followed the recipe exactly.I don’t think I pounded out my chicken enough, but it turned out great anyway!Thank you for a yummy recipe, Bergy! :)”

  • “I really enjoyed this one Bergy.Too often with short marinating times, the chicken really never has much time to absorb much flavor.Not with this one there was enough flavor to make for a tasty meal.I used a little more ginger, just because I minced a little more than intended and let it sit in the ice box for 15 minutes before cooking.Yummy.”