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I love this time of year when I can grill outdoors.  So many things to grill and everything always tastes so good.  One of my easy go to meals is grilled chicken.  This time I’m trying out a soy sauce and ginger marinade for the chicken that will pair with a fresh pineapple salsa.  Pineapple salsa brightens up grilled chicken with it’s citrusy fresh taste and looks beautiful on a plate.  This recipe will make up to six pieces of chicken.  Since it’s just Joe and I most days, I grilled what we wanted for one meal and saved the rest to grill the next.



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Such a simple marinade made from soy sauce, orange juice, ginger and garlic.


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I always have ginger on hand because I buy it fresh, then peel and seal in a freezer bag to put away for anytime I need it.  It’s easy to grate on a microplane grater when frozen and tastes just like fresh.  I measure by one inch pieces and used about a 1  inch piece for this marinade.


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And a large clove of garlic.


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To that add 1/3 cup soy sauce.


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And 1/3 cup orange juice.  Stir it all together.


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Pour it into a zip lock bag with 6 pieces of chicken.  We like chicken thighs but breast meat would be great too.  Let it sit in the fridge to marinate 2 hours or overnight.  I grilled half and left the other half in the fridge to grill the next day.


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While the chicken is chillin in the fridge marinating, I’m going to put together my pineapple salsa.  It’s basically 2 cups of fresh pineapple diced, 3 tablespoons of diced red onion, 1 diced Fresno red pepper, and 2 tablespoons of roughly chopped cilantro.  Cover and refrigerate.


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Drizzle with a little olive oil and set chicken pieces on a hot grill.  I had some blood orange olive oil from the “Tasteful Olive” that I drizzled over it to make it extra good.  I would estimate about 10 – 11 minutes on both sides for boneless thighs to cook.


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After ten minutes turn them over.  Lookin good!


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You’ve got a whole meal with grilled chicken, a scoop of rice and pineapple salsa.  A shout out to Joan for the pretty mosaic plate, I absolutely love it!!


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Grilled Chicken with Pineapple Salsa

6 Chicken Thighs or Breast
1 inch piece of Ginger, grated on a microplane grater
1 clove Garlic, grated on a microplane grater
1/3 cup Soy Sauce
1/3 cup Orange Juice
Olive Oil for drizzling

Pineapple Salsa

2 cups Fresh Pineapple, small dice
3 tablespoons Red Onion, small dice
1 Fresno Red Pepper, stemmed, seeded and chopped
2 tablespoons Cilantro, roughly chopped

To make Pineapple Salsa combine all the ingredients and mix together.  Keep covered and refrigerated until ready to use.  Will keep 2 – 3 days.

Make marinade by combining ginger, garlic, soy sauce and orange juice together.  Place chicken pieces in a zip lock bag and pour the marinade in with the chicken.  Seal the bag and refrigerate for at least 2 hours or overnight.   Prepare charcoal or heat a gas grill.  Drizzle chicken with olive oil then place on hot grill.  Grill approximately 10 – 12 minutes on each side until cooked through.  Serve with pineapple salsa.

Makes 4 – 6 servings.