Photo of Ponzu Chicken by WW

Ponzu Chicken

Points® value
Total Time
40 min
20 min
20 min
This recipe by Chef Dorie Greenspan, originally published in Everyday Dorie, has been modified by WW with permission.



1 wedge(s), with peel, or lime, zested and juiced

Ponzu sauce

¼ cup(s)

Unseasoned rice vinegar

2 tbsp(s)

Olive oil

2 tsp(s), or vegetable oil

Thai curry paste

1 tsp(s), red variety (or sambal oelek or chile paste with garlic)


½ tsp(s)

Sea salt

1 pinch(es), fine variety

Uncooked boneless skinless chicken breast

1¼ pound(s), four 5 oz pieces

Olive oil

1 tbsp(s), or vegetable oil


  1. Mix everything together, except chicken and 1 Tbsp oil, in a zip-close plastic bag or large bowl. Taste and see if you’d like more of any ingredient — you might want a bit more heat.
  2. Add chicken to marinade, turn over to coat, and seal bag or cover bowl. Marinate 1 hour at room temperature or up to 1 day in refrigerator.
  3. If you’ve chilled the chicken, take it out of refrigerator about 30 minutes before you’re ready to cook. Remove chicken from marinade (reserve marinade); pat chicken dry.
  4. Pour remaining 1 Tbsp oil into a large nonstick skillet set over medium heat. When oil is hot, add chicken. Cook, uncovered, 4 minutes on each side; then cook, covered, 4-5 minutes more. Test for doneness by inserting an instant-read thermometer in thickest part of chicken (should be 165°F); transfer chicken to a serving dish.
  5. Discard whatever oil is in pan and carefully wipe pan clean with paper towels. Pour in reserved marinade and bring to a boil. Boil 2 minutes, then pour sauce over chicken.


Serving size: 1 chicken breast and about 2 Tbsp sauce