Ingredients
- ¼ cup soy sauce
- 3 tablespoons dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- ¾ teaspoon dried Italian-style seasoning
- 1 teaspoon grated fresh ginger root
- 1 clove garlic, crushed
- ¼ teaspoon onion powder
- 1 pinch ground black pepper
- 8 skinless, boneless chicken breast halves - cut into strips
Why This Recipe Is So Tasty
This dish combines juicy chicken with bold, flavorful spices that make every bite exciting. It’s easy to prepare and perfect for a quick weeknight dinner or a special occasion. The mix of textures and aromas keeps everyone coming back for more.
Tips From The Kitchen
- Marinate the chicken for at least 30 minutes to enhance the flavors.
- Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- Let the chicken rest for a few minutes before slicing to keep it tender.
- Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- Let the chicken rest for a few minutes before slicing to keep it tender.
Directions
Stir the soy sauce, wine, lemon juice, oil, Italian seasoning, ginger, garlic, onion powder, and black pepper in a large zip-top bag. Add the chicken, seal the bag, and pop it in the fridge to marinate for at least 3 hours, or even better, overnight. When you're ready to cook, heat up your grill to medium-high. Thread the chicken pieces onto skewers and set them aside. Pour the marinade into a small pot and bring it to a boil on the stove to make a tasty sauce. Give the grill grates a light brush of oil, then cook the chicken skewers for about 8 minutes on each side, brushing them with the sauce a few times while grilling. The chicken is ready when the juices run clear and it’s cooked through.
Simple Serving Suggestions
Serve with a side of steamed vegetables or a fresh salad to balance the rich flavors. It also pairs well with rice or warm crusty bread to soak up any delicious sauce. A light, crisp white wine can complement the meal nicely.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to avoid drying out the chicken. For longer storage, freeze the chicken and thaw it overnight before reheating.
