Baked Boneless Skinless Chicken Breasts With Ginger Marinade Recipes

BAKED HONEY GINGER CHICKEN BREAST

Steps:

• Rub oil, salt, ginger and garlic into chicken breast and let chicken sit at room temperature for 10 minutes (up to 20 minutes) before baking. For best flavor, dry brine in fridge for up to 6 hours before letting rest 20 minutes at room temperature and then baking.
• While chicken rests, preheat the oven to 450 F.
• Bake chicken on parchment paper lined baking sheet for 15-18 minutes (or until internal temp reaches 160).
• While chicken bakes, bring glaze ingredients to a simmer in a sauce pan, then turn heat to low and cook until reduced into a glaze, stirring occasionally for about 12 minutes.
• When chicken is 5 minutes from being finished, brush a little of the glaze over the chicken and finish in the oven. Let the meat sit for 5 minutes before slicing and serving with more honey glaze on top.
• Enjoy!

BAKED BONELESS SKINLESS CHICKEN BREASTS WITH GINGER MARINADE

Steps:

• In a bowl put in the orange juice and apple juice and stir some.
• Fresh squeeze 2 lemons and put in the bowl.
• Take a piece of ginger, peel the skin, finely grate and put in the bowl. I like to freeze the ginger because it's easier to peel and grate it, and it stays fresh longer.
• Chop 4 good sized green onions and as much of the green as you can get and place it in the bowl.
• Stir well.
• Put a 1/2 cup of the marinade in a measure cup and 1/2 cup of water. (This is for the baking part).
• Rinse your chicken and place in a 9x13 pan pour the measure cup contents over the chicken.
• Sprinkle cayenne, onion powder, garlic powder and pepper over the top (you can omit the cayenne if you don't like it spicy hot).
• Bake at 350°F for 40 minutes uncovered.
• Turn and sprinkle the same over the top.
• Place in oven for another 10-15 minutes.
• Put the chicken in a container (I like to use a large Tupperware) and pour the remaining marinade over it, cover and store in the refrigerator.

OVEN BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.