Barbecue Gingered Chicken

It is BBQ season after all isn’t it??

I am a fan of marinades and I’ve used this one a good few times – there is chicken currently bathing in it in my fridge as I write.

This is from Barbecues and Grilling by Anthony Worral Thompson – a great book that I’ve had for a while but I really want to start making a few more things from it in the coming weeks, so if they work I’ll stick them up here!


  • 4 chicken breasts with skin on, if preferred
  • 5cm piece fresh ginger, peeled and grated
  • 1 small onion, grated
  • 1 large red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed with a little salt
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey


  1. In a small bowl, combine all the ingredients for the marinade mixture.
  2. Set aside the chicken breasts in a shallow dish and spread the mixture over them.  Cover and marinate in the fridge for at least 2 hours, preferable overnight.
  3. Remove from the fridge up to 30 minutes before cooking
  4. Cook the chicken on the barbecue grill, skin-side down first, over high heat for 7-8 minutes.  Then turn and cook on the other side for a further 7-8 minutes, basting occasionally with the marinade juices, until lightly charred and firm to the touch.

I actually cut the chicken breast into strips…. voila!