Okay, SO having a new born baby (that refuses to breast feed, therefore forcing her mommy to not only feed baby when hungry, but also be tied to a pump like a milk-maid every three hours around the the clock AND yes that includes the night time!) can be a bit time-consuming. Certainly more time consuming than I could have ever anticipated.
With that being said, I’m head over heels in love and truly enjoying my new Mommy role, I just haven’t figured out how to do anything else in the course of a day that is not associated with this new role (ie. blogging, showering, washing the dishes;)).
The funny thing is that I have been cooking and making my weekly menu plan… I just haven’t been able to photograph and record the recipes (I’ll get there!).
ANYHOW… this is a very simple marinade for grilled chicken breast that I really liked. I used this chicken on top of my Asian Chicken Salad and liked it so much that I ‘ve made it two weeks in a row!
With my limited cooking time, I ‘ve become very friendly with my
dried herbs and spices. They’re a FAST and EASY way to add tons of FLAVOR with
very little additional work (just open up the jar and pour).
As for the chicken, I just throw the marinade together in the morning and then let it sit in the fridge all day. Then when it’s dinner time, simply send your husband and the chicken outside to the grill… HOW EASY IS THAT?;).
Gonna keep this post short and sweet but before I go, do you guys have any favorite “go-to” marinades for chicken? I sure would love some fresh ideas!!
Grilled Ginger-Soy Chicken
Yield: 8 servings
Prep Time:10 minutes + 1 hour marinade
Cook Time:12 minutes
Total Time:1 hour 25 minutes
Ingredients:
- 8 boneless, skinless chicken breasts
- 2 tsp ground ginger
- 1 tsp garlic powder
- 2 tbsp low sodium soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp honey
- A pinch of red pepper flake
- 2tbsp rice wine vinegar
- 1tbsp toasted sesame oil
Directions:
Combine ginger, garlic powder, soy sauce, Dijon mustard, red pepper flakes, rice wine vinegar and oil in a bowl. Whisk well t make sure all the ingredients are well combined.
Place marinade and chicken breasts in a large ziplock bag and toss around until the chicken is coated in the marinade. Pop in the fridge and allow to marinade for atleast one hour (the longer the better, so if you have more time go for it!).
Heat grill over high heat and cook chicken for about six minutes on each side or until cooked through. Enjoy!
Makes 8 servings.
Calories: 145; Total Fat: 3.4g; Saturated Fat: 0.2g; Cholesterol: 60mg; Sodium: 495mg; Carbohydrate: 6g; Dietary Fiber: 0.1; Sugars: 5.7; Protein: 24.1g
Cary
July 24, 2009 at 4:08 amHi Dani,
Love your blog! I had breastfeeding problems 20 years ago and wanted to make sure that you have considered a lactation consultant. Breastfeeding difficulties are not unusual and who knew there were experts who could help?! Best of luck..!
katklaw777
July 24, 2009 at 4:38 amHang in there with the breastfeeding…….have you contacted your local La Leche League? They helped me out quite a bit when I was nursing. It is the best thing for at least the first three months. I eventually loved nursing and both mine weaned straight to sippy cup at about 11 to 14 months. Good luck!
Judy Divoky
July 24, 2009 at 5:27 amI think about you many times trying to coordinate all the loves in your life. Kuddos to you always!
Dani
July 24, 2009 at 6:33 amCary, Katklaw, and Judy – Thanks for all the support and input. I have seen three lactation specialists, am attending a Mom’s group and went to my first breastfeeding support group this past week.
The problem is that Katie does not root… and will not open up her mouth (which is usually a primal instinct) when I bring her to my boob.
Everyone thinks it has something to do with her jaw and the way she was laying in my pelvis (some sort of compression issue).
I just saw a wonderful doctor yesterday that is known to help baby’s release the compression and get back to the boob! Hopefully we will get there soon:).
Thanks again!
Manders
July 24, 2009 at 9:03 amYour doing an awesome job, just keep on trying. It’s so worth it for your baby. Mine never liked the bottles but I didn’t mind. We started shifting to sippy cups around nine months. Your chicken looks great…my husband will thank you for a new marinade.
Karen D.
July 25, 2009 at 6:17 amMy favorite is a little salt and pepper, balsamic vinegar and olive oil. It doesn’t take long to marinate – 20 minutes and can be used for grilled chicken or chicken that is skewered and done under the broiler. Serve with a simple brushetta topping, tomato, fresh basil, salt, pepper, olive oil, a little garlic and a dash more balsamic vinegar OR with pasta topped with basil oil.
I had a baby just like yours. My first could not get the latch right and it became very painful. I was determined that he would get breastmilk. I pumped and bottled fed him the breastmilk for a year. (My next two breastfed just fine.) It can be done. Hang in there.
Marcia
July 28, 2009 at 9:49 amDani, Bravo to you! You are hanging in there and not giving up, my son had the same issue and eventually came around and breastfeeding became a wonderful expreience. I love to marinate in Olive oil, Basil chiffonade, Fresh chopped garlic, Kosher salt and Fresh Cracked pepper. I love this marinade! I rencently used it on some Beef and Chicken Kabobs and they turned out wonderfully! Goodluck.
Marcia
Dani
July 28, 2009 at 1:05 pmMAnders – Thanks. And I hope you and your hubby like the chicken.
Karen D. – Your marinade sounds great, thanks for sharing. And thanks for all th BF support (lord knows I need it!).
Marcia – It’s always good to hear other peoples stories w/ BF so thanks for sharing! As for your kenbabs, I think I’m gonna give them a try!
Medina
August 5, 2009 at 9:00 amHi there,
I love your site. Was just looking through your wheat-free recipes and wanted to let you know that there is indeed wheat in your SIMPLE GINGER-SOY CHICKEN. Unfortunately soya sauce (and tamari) contain wheat. Options for the wheat sensitive are wheat free tamari or bragg’s. Be well!
Eat Clean
August 7, 2011 at 4:22 pmLove your site – you have so many great how to videos,,, very easy to follow..Thanks
Ren
August 11, 2011 at 12:42 pmLove your recipes! …. Good luck with the feedings. I gave birth just recently (Nate is now a few weeks old) and have been seeing a lactation consultant for help with pain while feeding. I had a wonderful experience with the delivery (pain-medication free), but found breastfeeding to be a much bigger challenge.
I look forward to following your updates. 🙂
Erin
November 18, 2011 at 5:41 pmThis was outstanding! I only had time to marinate for an hour, but the flavor was still incredible. I ate the chicken for dinner one night and used leftovers in salads & wraps all week. I know this will be one I will keep in the rotation. Dani, thank you for another great recipe!
Tracey
June 8, 2012 at 7:24 pmHi Dani,
I made this for dinner tonight. I thought I was going to grill it last night so it ended up marinating for 24+ hours. I cooked it on my barbecue tonight and it was just delicious.
Definitely a keeper. Thank you so much for sharing it!
Robin
June 23, 2012 at 3:24 amHI Dani,
I just found out your youtube channel and I fell in love with your videos.
You make healthy and clean food sooo delicious and the amount of love you put into making these videos and food is much appreciated. I am always looking for high protein recipes and yours’ were so simple and delicious!
Now about my version of ‘go to’ chicken marinade :
In a mixing bowl add 3-4 tablespoons of greek yogurt and add to it 2 tbsp Lemon juice, garlic powder , ginger powder, onion powder, salt, chilli powder, turmeric and then finally add the chicken and leave it for a day and grill it. You will have the best grilled chicken! make sure to spray some oil while grilling on the chicken to save it from becoming too dry.
Love from India ,
Robin
Melanie
June 3, 2014 at 7:56 pmThere is “honey” listed in the ingredients but not in the directions. Is it safe to assume that I am to add the honey to the other ingredients or am I to drizzle the honey on the chicken after cooking? Thank you!