Equipment
* optional
Ingredients
Chicken
- 600 g skinless boneless chicken breasts
Spicy Ginger Marinade
- 30 g fresh ginger, peeled and finely grated
- 3 garlic cloves, minced
- 45 ml gluten-free tamari
- 15 ml rice vinegar, unseasoned
- 15 ml toasted sesame oil
- 5 g chili flakes
Butter Glaze & Garnish
- 30 g unsalted butter, melted
- 15 g scallions, thinly sliced on the bias
Nutrition (per serving)
Method
Place the chicken breasts between two sheets of parchment paper or plastic wrap. Pound them gently to an even thickness of about 1.5 centimeters. This ensures even cooking under the intense heat of the broiler. Safety note: Wash your hands and sanitize all surfaces immediately after handling raw poultry to prevent cross-contamination.
Score the smooth side of each chicken breast with shallow diagonal cuts, spaced about 2 centimeters apart. This increases the surface area for the marinade and prevents the meat from curling.
In a mixing bowl, combine the grated ginger, minced garlic, tamari, rice vinegar, toasted sesame oil, and chili flakes. Whisk until thoroughly combined.
Add the prepared chicken to the marinade, tossing well to ensure the liquid penetrates the scored cuts. Cover and refrigerate for 30 minutes. Do not exceed 2 hours, as the vinegar will begin to break down the meat excessively.
Position an oven rack about 10 to 15 centimeters below the heat source and preheat the broiler on high.
Remove the chicken from the marinade, letting excess drip off to prevent burning. Place the chicken on a broiler pan or wire rack set over a baking sheet. Broil for 4 to 6 minutes per side, until the surface is well charred and the internal temperature reaches 74°C/165°F.
Transfer the hot, broiled chicken to a clean cutting board or serving platter. Immediately brush the melted butter generously over the top of the chicken breasts while they are resting. The residual heat will melt the butter into the charred surface.
Let the chicken rest for 3 minutes, then scatter the thinly sliced scallions over the top before serving.
Chef's Notes
- Pounding the chicken is non-negotiable for broiling. The intense, directional heat of a broiler will instantly overcook the thin tail of a chicken breast while leaving the thick end completely raw if the meat is not leveled first.
- Scoring the meat allows the potent ginger and chili flavors to penetrate rapidly, making a 30-minute marinade surprisingly effective.
- The butter finish is a technique often used in high-end steakhouses. The milk solids in the butter combine with the umami-rich chicken juices and soy marinade to create an instant, luxurious sauce directly on the meat.
- Be sure to line your baking sheet with aluminum foil if using a wire rack setup. The dripping marinade contains sugars from the tamari and vinegar that will scorch onto an unprotected pan.
Storage
Refrigerator: 3 days — Store in an airtight container. The butter glaze will solidify when cold.
Freezer: 1 month — Freeze without the fresh scallion garnish. Defrost overnight in the refrigerator before reheating.
Reheating: Gently reheat in a skillet over low heat with a splash of water, or microwave on medium power in 30-second intervals to prevent drying out.
