lemon, soy, marinade, chicken- Marinated Chicken- anti-cancer recipes- cook for your life

Home > Recipes > Mains > Lemon-Soy Marinated Chicken

Lemon-Soy Marinated Chicken

Name: Lemon-Soy Marinated Chicken
Prep time: 20
Cuisine: Asian

(17 votes, average: 3.65 out of 5)

20 min prep

8 Servings servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This citrusy version of a traditional Japanese teriyaki marinade is not only great for chicken, it’s delicious used with tofu or fish — you just use it a little differently for each. Here’s... the method for chicken.

1 whole chicken, skin on, cut into 8 pieces (See Ann’s Tips if you’re on a Bland Diet)

Marinade:

⅔ cup soy sauce
2 tablespoons balsamic vinegar
2 teaspoons sugar
2 tablespoons olive oil (See Ann’s Tips if you’re on a Bland Diet)
2 cloves garlic, crushed and sliced
4 tablespoons lemon juice
2 teaspoon grated lemon zest
2 tablespoons chopped fresh herbs, I would use tarragon, rosemary or thyme (optional)

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

376 cals

Fat

26 g

Saturated Fat

7 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

12 g

Carbohydrates

4 g

Sugar

2 g

Fiber

0 g

Protein

30 g

Sodium

1280 mg

Directions

Put all the marinade ingredients except the herbs together in a saucepan. Bring the mixture to a boil. Take it off the heat immediately, add the herbs and let it cool.
Pat the chicken pieces dry and lay them in a dish in one layer. Cover with the marinade. Leave the chicken to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
Preheat the oven to 400 degrees. Transfer marinated chicken to an oven-safe baking sheet, cover with aluminum foil, and bake for 20 to 25 minutes, basting with remaining marinade every 8-10 minutes, until internal temperature reaches 165 degrees fahrenheit. Remove chicken from the oven.
Turn oven broiler on. When broiler is ready, put chicken in oven and broil until skin is lightly browned, about 3-5 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

Chef Tips

Freshly cooked chicken will keep for up to 2 days in the fridge. Use any leftovers to make sandwiches stir fries or salads.

If you are on a Bland Diet, cut down the olive oil in the marinade 2 teaspoons, and just crush the garlic cloves, don’t slice them. You may also want use skinless chicken to cut down further on the fat.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.