Best 8 Soy And Garlic Marinated Chicken Recipes

SOY AND GARLIC MARINATED CHICKEN

Steps:

• In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
• Preheat an outdoor grill for medium high heat and lightly oil the grate.
• Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

GARLIC SOY CHICKEN

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Place chicken in shallow glass or plastic dish.
• In small bowl, mix soy sauce, sherry, brown sugar, gingerroot and garlic; pour over chicken. Cover; let stand 20 minutes to marinate.
• Remove chicken from marinade. In 12-inch skillet, heat marinade over medium-high heat. Cook chicken in marinade 15 to 20 minutes, turning once, until no longer pink in center.
• Stir in frozen vegetables. Cook 2 to 4 minutes, stirring frequently, until vegetables are tender. Serve chicken mixture over rice.

BEST CHICKEN MARINADE

Steps:

• Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
• Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SOY-GARLIC CHICKEN

Steps:

• With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken., Cover and cook on low for 4-5 hours or until chicken is tender. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

GARLIC-SOY GRILLED CHICKEN BREASTS

Steps:

• Mix marinade ingredients in glass bowl or zip-lock bag.
• Add chicken, mix well and marinate in refrigerator at least 1 hour. (We marinated ours all day).
• Brush hot grill rack with additional olive oil. Grill breasts 5 to 7 minutes per side or until done. Let chicken rest a few minutes, slice and serve. Garnish with cilantro, if desired.

GARLIC SOY CHICKEN

Steps:

• Make sesame vegetables:
• In a heavy skillet heat vegetable oil over moderate heat until hot but not smoking and cook bell pepper, mushrooms, scallions, and red pepper flakes, stirring, until vegetables are golden and cooked through, about 5 minutes. Toss vegetables with sesame oil and salt and pepper to taste.
• Make chicken:
• In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot, and salt and pepper taste and stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about 1/4 inch thick. In a large sealable plastic bag marinate chicken in soy sauce mixture, turning occasionally, 25 minutes.
• In a heavy skillet heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer chicken to plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons.
• Drizzle chicken with sauce and serve with sesame vegetables.

GARLIC AND SOY SAUCE CHICKEN THIGHS OR WINGS.

Steps:

• Trim the excess skin and fat from chicken thigh or wing. Place the thighs or wings in a baking dish just big enough to accomodate the chicken. If you have too much space between the pieces the sugars in the sauce will burn and your evening's entertainment will consist of dish scrubbing.
• Whisk together the soy sauce, brown sugar, onion and garlic, Pour the sauce over the chicken. Turn each piece so it is well coated and then leave it skin side up.
• Bake at 350°F for 30 - 40 minutes.

CHICKEN SOY, GINGER AND GARLIC

Steps:

• Tenderise the chicken strips using a meat mallet or the blunt edge of a cleaver. Rub with the sesame oil and set aside for 15 minutes.
• Heat the sunflower oil in a wok, add the ginger and garlic and cook until light brown. Add the chicken, stir-fry for 2 minutes, then add the soy sauce and black pepper. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes.
• Heap into warm bowls and serve with freshly cooked boiled rice or noodles