In a large bowl or gallon-sized zip lock bag, add the chicken and all of the marinade ingredients. Cover with plastic wrap (or seal the bag) and let sit in the fridge to marinade (at least 15 minutes or overnight is always best).
Grill on medium high heat 5-6 minutes on each side (or until chicken is no longer pink). If using the oven, bake on 350 degrees for 15-18 minutes, or until chicken is no longer pink.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/11/15/grilled-vietnamese-ginger-chicken/