Fresh ginger root, and sliced ginger in a bowl.

Although boneless, skinless chicken breasts are lean and easy to cook, they sometimes have a tendency to be dry and tasteless. Our Shanghai marinade is a great way to add a lot of flavor without any fat.

Serves 4


1/4 cup chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons white vinegar
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
4 boneless, skinless chicken breasts
2 teaspoons olive oil


Combine first 6 ingredients in a small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Remove from heat and let cool 10 minutes.

Place chicken in a shallow dish and add half the cooled broth mixture, turning to coat. Allow chicken to stand at room temperature 15 minutes. Drain chicken, discarding marinade; pat dry with paper towels before brushing with olive oil.

Prepare grill for medium-high direct heat. Grill chicken breasts 4 to 5 minutes per side or until thermometer inserted in thickest portion registers 165 degrees. Baste chicken with remaining broth mixture twice while cooking. Remove from heat and let rest 5 minutes before serving.