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.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast strips?
Yes, chicken thighs work well and stay juicy; just adjust cooking time as needed.
How long should I marinate the chicken for best flavor?
Marinate for at least 3 hours, but overnight gives the best flavor.
Can I cook the chicken in a pan instead of grilling?
Yes, cook the skewers in a lightly oiled pan over medium-high heat, turning often until cooked through.
Do I need to soak the skewers before grilling?
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
What can I use as a substitute for dry white wine?
You can use chicken broth or white grape juice as a non-alcoholic substitute.
How do I know when the chicken is fully cooked?
The chicken is done when juices run clear and the internal temperature reaches 165°F (74°C).
Can I make the sauce thicker?
Yes, simmer the sauce longer to reduce and thicken it before brushing on the chicken.
Is it okay to reuse the marinade as a sauce?
Only if you boil it first to kill any bacteria from the raw chicken.
