Soy-ginger Marinated Grilled Chicken

Slice 1 1/2 pounds of boneless, skinless chicken breasts horizontally to create thinner cutlets, about 1/2-inch thick, for even cooking.

In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper to create the marinade.

Add the chicken cutlets to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.

Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.

Remove chicken from marinade, discarding any excess. Grill the chicken for 4-6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing thinly against the grain.