Ginger Glazed Chicken Cutlets

Servings 6 servings


  • 6 skinless and boneless chicken breasts
  • 1 tablespoon minced fresh garlic halves lightly pounded
  • 3 c white grape juice
  • 1/4 c fresh lemon juice
  • 1-1/2 teaspoon salt
  • 1/4 -1/2 teaspoon black pepper
  • 5 tablespoons unsalted butter cut into small pieces
  • 2 tablespoons grated fresh ginger or 1-1/2 teaspoon ground ginger


  • Place chicken in baking dish. 
  • Combine white grape juice, lemon juice, ginger, garlic, salt and pepper in bowl. 
  • Pour over chicken, cover with plastic wrap and refrigerate for about four hours.
  • Preheat grill or grill pan over medium high heat. Remove chicken from marinade; set marinade aside. Grill chicken thoroughly on both sides, until firm to the touch. 
  • Remove to serving plate, cover and set aside. 
  • Pour reserved marinade into medium-sized saucepan. Cook over high heat until marinade is syrupy and reduced to about 3/4 c. 
  • Remove from heat and whisk in butter one piece at a time. Pour glaze over chicken and serve.

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