Grilled Chicken with Ginger & Soy


My husband Danny rocks at grilling chicken. He knows how to get the skin perfectly crisp-charred while maintaining the juicy integrity of each piece. This recipe is a winner. It’s easy, delicious, and makes for a relaxing backyard barbecue any night of the week.


  • ¾ cup gluten free soy sauce or Bragg’s Liquid Aminos
  • ⅓ cup maple syrup or molasses
  • 4 – 5 garlic cloves, chopped or pressed for more flavor
  • 2 tbsp. fresh ginger, chopped or grated finely for more flavor
  • One whole cut-up chicken or assorted bone-in chicken pieces (3-4 lbs)

Add the first four ingredients to a large mixing bowl and whisk. Add the chicken pieces to the bowl. Get in there with you hands and gently roll the chicken around in the marinade, being sure that every piece is coated. Cover the chicken and put it in the fridge for about four hours (no more than 12 hours, no less than 2 hours). If possible, take it out about halfway through to recoat the chicken with marinade.

Place the marinated chicken on a very hot grill and carefully pour the leftover marinade over the pieces of chicken. The chicken breasts (bone down) and thighs should go in the hottest part of the grill surrounded by the remaining legs and wings. Put the lid back on the grill and allow to sear for 5 minutes.  After the initial sear, the chicken skin should be a bit blackened – don’t worry, this is just the syrup or molasses caramelizing, which is delicious. Flip the chicken and redistribute the least-cooked pieces to the hottest spots on the grill. Cook for another 5 minutes. Lastly, remove the chicken pieces from direct flame if the grill is still quite hot and place in an area where they will cook slower for 5-10 minutes or until done. I usually cut into one of the thickest breasts near the bone just to make sure everything is looking good (no pink). Be careful not to overcook the chicken – you can always put it back on if underdone but there is no saving an overcooked bird.

When done, the chicken will have amazing crispy skin and, by searing the meat, all the flavors and juices will be left in tact. Enjoy!

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