Grilled Soy Ginger Chicken

Well friends. My life is quickly approaching the end of an era. In the next week I will be moving out of LA after seven great years and back to my parent’s home in Orange County.

Yes, I realize how cool that makes me.

Not only that, but one week later I will stand next to my roommate (I will probably always call her this) as she says her vows to a great man.

Basically, I have a lot going on. Between work, packing my whole life into a 10x10 foot storage space, planning a bachelorette party (watch out wine country), having a ton of friends in town for the event and writing the most important speech I’ve ever had the pleasure of giving, I need everything else to be SIMPLE.

But don’t we all? I know I’m not the only person with sh*t to do.

That’s why this chicken was so great. I chopped a couple of ingredients. I put it all in a bag. I packed one more box of my life up while it marinated. I cooked the chicken.

Boom. I was full and on to another box of candles, or headbands or whatever cake pans needed to be packed next.

Even if you life is hard, this isn’t.

You will need…

2 cups soy sauce
1/2 cup extra-virgin olive oil
1/2 cup dark sesame oil
2 lime, juiced
4 inches fresh ginger, chopped


2 garlic cloves, chopped


2 tablespoons brown sugar
1/2 cup chopped fresh cilantro leaves


4 boneless, skinless chicken breasts, pounded thin

Start by combining 1 cup soy sauce, 1/4 cup olive oil, ¼ cup sesame oil, juice from one of the limes, half the ginger, half the garlic, 1 tablespoon brown sugar and 1/4 cup cilantro in the bottom of each of 2 large freezer bags.

Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them.


Allow chicken to marinade for 1 hour.

Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.

Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and pepper.

Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm.


Serve hot.


Preferably with these sesame noodles.

Gotta jet. I’ve already gone way over my allotted break from packing up serving dishes and nail polish.

Don’t worry, not going on the same box.

Love and Beer Floats
Angela