Grilled Citrus-Ginger Chicken Breasts

Grilled Citrus-Ginger Chicken Breasts
Fire up the grill for this tangy, savory, and summery favorite from Keith’s Kitchen Chronicles.

🍊 Ingredients:

• 4 boneless, skinless chicken breasts
  
  
• 1 cup orange juice (freshly squeezed if possible)
  
  
• 1/4 cup low-sodium soy sauce
  
  
• 1 tbsp rice vinegar
  
  
• 1 tbsp freshly grated ginger
  
  
• 3 cloves garlic, minced
  
  
• 1 tbsp honey (optional)
  
  
• 1 tbsp olive oil
  
  
• Salt and pepper to taste
  
  
• Green onions and sesame seeds for garnish (optional)
  
  

🔥 Grilling Instructions:

1. Marinate the Chicken
   Whisk together orange juice, soy sauce, rice vinegar, ginger, garlic, and honey in a bowl or zip-top bag. Add the chicken breasts and refrigerate for at least 1 hour (up to 6 hours for best flavor).
   
   
2. Preheat the Grill
   Heat your outdoor grill to medium-high. If using charcoal, aim for a hot and cooler indirect zone. Lightly oil the grates to prevent sticking.
   
   
3. Grill the Chicken
   Remove chicken from the marinade (discard marinade). Pat lightly dry, drizzle with olive oil and season with salt and pepper. Grill for about 5–6 minutes per side, turning once, until nicely charred and cooked through (internal temp: 165°F). If flare-ups occur, move the chicken to indirect heat.
   
   
4. Make a Quick Glaze (Optional but Awesome)
   While the chicken grills, combine 1/2 cup orange juice, 1 tbsp soy sauce, 1 tsp honey, and a little more grated ginger in a small saucepan. Simmer over medium heat until slightly thickened (about 5–7 minutes). Brush this glaze onto the chicken during the final 2–3 minutes of grilling for a glossy, sticky finish.
   
   
5. Rest & Serve
   Let the grilled chicken rest for 5 minutes before slicing. Garnish with sliced green onions and sesame seeds. Serve with grilled veggies, coconut rice, or whatever you're throwing on the grill that night.