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Grilled Asian Chicken

This recipe is from Life's Ambrosia. Decided to give it a try yesterday and, of course, I did my usual tweaking but it was just a matter of a couple of substitutions this time. It is yummy cold the next day too if you happen to have any leftovers.



  • 6 chicken legs
  • 1/4 cup soy sauce
  • 2 tsp. minced garlic
  • 1/2 tsp. ground ginger
  • 1/2 tsp. extra virgin olive oil
  • 1/2 tsp. crushed red peppers
  • 1 tsp. sesame oil
  • 1 Tbsp. rice vinegar


Rinse and pat the chicken dry. Place in a shallow baking dish. Whisk together ingredients, except the chicken legs, in a small bowl. Pour mixture over the chicken, cover and refrigerate for 2 hours, turning once.

Preheat grill to medium high. Discard marinade and cook the chicken on the grill, turning once, for 25 to 30 minutes or until the juices run clear when pierced.

By Deeli from Richland, WA


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August 9, 2010 Flag


  • 1 to 2 lbs. boneless chicken breasts, trimmed
  • 1 cup soy sauce
  • 3 to 5 garlic cloves, minced


Place all ingredients in a large ziploc bag or other container. Marinate in refrigerator for 30 minutes to overnight (the longer, the better). Turn chicken in marinade occasionally. Cook on barbecue grill at high heat until done, about 3 minutes a side. Let rest 10 minutes then serve.


This chicken is great for chicken burgers, on salads or just eaten with sides. If you cook a double batch, freeze half and you have grilled chicken anytime, for pasta, stirfries or anything. It is garlicky and wonderful!

By Jess from Portland, OR

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