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  • 4 chicken breasts
  • 2 tablespoons soy sauce
  • 1 heaping tablespoon dark brown sugar
  • 1 tsp. grated ginger (fresh or from a jar or refrigerated tube)
  • 2 green onions, cut into 2-in. lengths and then into slivers
  • Freshly ground black pepper


In a large bowl, combine soy sauce, brown sugar, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.

Preheat oven to 375°. Lay out 4 pieces of aluminum foil, 6 to 8 in. long each. Put 1 piece of marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.

Lay packets on a foil or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 25-35 minutes depending on thickness of chicken.

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