Loving the Bite: Garlic Ginger Chicken


Chronic Inflammation got you down? As athletes, we may think of inflammation as the reaction we get when we sprain an ankle or a knee.  However, there is a constant battle in our bodies to keep cellular inflammation at bay.  Many of our activities and the foods we choose to eat either promote cellular inflammation or inhibit it.   For the sake of our wellness and health, it is crucial to be on the anti-inflammatory side of the spectrum.  In fact, chronic inflammation is associated with higher amounts of oxidative stress and many chronic diseases including Heart Disease, Diabetes, Digestive Disorders, Allergies, Arthritis and Asthma.  To reduce your cellular inflammation and keep to the anti-inflammatory side of life, choose whole-foods rather than processed, high-fiber rather than refined grains, foods low in transfats, and food high in healthy fats such as fish oils, nuts, avocados, and healthy oils.  Then, proactively add a good dose of anti-inflammatory spices!


Recipe of the week: Garlic Ginger Chicken


  • 4 skinless, boneless chicken breast halves
  • 3 cloves crushed garlic
  • 3 tablespoons ground ginger
  • 1 tablespoon olive oil
  • 4 limes, juiced


  1. Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
  2. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.


As recommended by many reviewers, reduce the amount of limes you use to just 2, or if you prefer lemons, use lemons instead.  Only marinate for 20 minutes.  I recommend also sauting extra garlic and ginger in olive oil on the side to add to the cooked chicken – Here’s why:

Comments on Inflammation:

Both garlic and ginger are hugely anti-inflammatory and have healthy benefit beyond many seasonings.  If you look at the inflammation factor scores of garlic clove and tsp ginger, they get a +107 and +129, respectively.  In this scoring system, negative scores are inflammatory and positive ones are anti-inflammatory.  Since inflammation plays a role with most every chronic disease, oxidative stress, obesity, and fatigue, it is very beneficial to include as many anti-inflammatory foods in our diets as possible.

What’s more, garlic has anti-bacterial, cholesterol-l and triglyceride-lowering, anti-plague-forming, anti-viral, and anti-inflammatory (for more info, see: http://whfoods.org/genpage.php?tname=foodspice&dbid=60).  Ginger is no slouch – it promote gut health, may be anti-cancerous, is immune boosting, and anti-inflammatory.  And, although fresh sources likely give you the most benefit, you’ll still get some from garlic and ginger powder.

Lastly, just like with all meats, be choosey with your chicken.  If possible, buy organic free-range chicken that has not been treated with hormones or antibiotics.

If you like the flavors of garlic and ginger, pile ‘em on!


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5 Responses to “ Loving the Bite: Garlic Ginger Chicken ”

  1. Jessica Koplin on October 20, 2016 at 7:06 pm

    Thank you so much for this. I recently moved moved in with my parents, which is why my joints are so inflamed right now (Don’t move furniture by yourself!). I am not a good cook but this was so easy to follow. And it was delicious. Next time I’m gonna add sliced ginger root to the sauted garlic. Also went really good with the Chardonnay my parents were drinking.

  2. Sara Johnson on July 31, 2013 at 9:43 pm

    Kelli, do you mean dried or fresh ginger…”ground” leads me to believe dried, but 3 Tablespoons seems like a lot. Thanks!

    • Kelli, RD on July 31, 2013 at 10:55 pm

      Hi Sara – yes, it is ground/dry AND it is a lot:). Since it’s in the marinade, it doesn’t come out too strong, but this recipe certainly does feature ginger. It’s a bit tangy, more b/c of the limes than the ginger, but really good. See what you think…

  3. Amanda on February 17, 2011 at 6:14 pm

    mmmm…..this recipe has me drooling, and I can’t wait to try it out on the family! It’s on my dinner list for next week!! 🙂

    • Kelli on February 17, 2011 at 9:00 pm

      Awesome Amanda! All those anti-inflammatory spices:). Let me know what you think! Kelli


    January 2023
    M T W T F S S


Sugar Alternatives for Energy and Hydration

Question: I am using the homebrew sugar formulations (sometimes added to green tea).  I am also trying to wean myself off 1/2 dose adrenalean “lip tonic delivery system” (biorhythm brand- caffeine, hoodia g, synephrine, yohimbe) capsule for energy.

My question is other than juice, can you suggest modifications in lieu of table sugar for energy and hydration.


Both raw/organic honey or agave can work great in the homebrew (substitute in the same quantities for the sugar, or to taste), but you do have to shake well in order to make sure they don’t settle out.  Have you tried either of these?  Also, make sure to use at least the minimum amount of salt recommended in the homebrew as the temps rise, you need the sodium replacement if you’re sweating.

Sports Drink Homebrew

Please send us your questions for our Expert Sports Nutritionist, Kelli Jennings to “Ask the Sports Nutritionist“. Kelli Jennings is a Registered Dietitian with a passion for healthy eating, wellness, & sports nutrition. For more information go to www.apexnutritionllc.com.

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