Sesame-Ginger Grilled Chicken
Bright and flavorful, this Sesame‑Ginger Grilled Chicken features tender chicken breasts marinated in a honey‑soy blend scented with toasted sesame and fresh ginger. As a weeknight favorite, it comes together in under 30 minutes—perfect when you crave restaurant‑style flavors at home. I first discovered this simple technique at a cooking demo and love how the fast grill sears in juices while the marinade caramelizes to a glossy finish.
| Asian Cuisine |
| Main Dish |
| By Talia Beventi |
Ingredients:
Marinade:
- 1 Tbsp. toasted sesame seeds
- 2 tsp. freshly grated ginger
- 2 Tbsp. honey
- 2 Tbsp. reduced‑sodium soy sauce
Chicken:
- 4 (4 oz.) skinless chicken breast halves
- Vegetable cooking spray
Garnish:
- Thin strips of green onio
4 servings
10 minutes
10 minutes
Easy
Tools We Use:
Instructions:
- Mix the Marinade: In a small bowl, stir together sesame seeds, grated ginger, honey, and soy sauce.
- Pound the Chicken: Place each chicken breast between two sheets of waxed paper or heavy-duty plastic. Gently pound with a meat mallet or rolling pin until about ¼″ thick.
- Prep Grill: Light and heat your charcoal or gas grill to medium‑high. Coat the grill rack with vegetable cooking spray to prevent sticking.
- Grill & Baste: Lay chicken on the rack. Grill for 4 minutes, then flip and grill another 4 minutes, basting both sides frequently with the sesame‑ginger marinade until the chicken is cooked through and glossy.
- Plate & Garnish: Transfer chicken to a serving platter. Scatter green onion strips on top.
- Serve: Enjoy immediately with your favorite sides.
Chef's Tips:
- Toast sesame seeds yourself in a dry skillet over medium heat until fragrant (about 2 min) for maximum flavor.
- Let the chicken rest 5 min off the grill under foil so juices redistribute.
- Use a silicone brush to baste evenly and avoid flare‑ups from drips.
Essential Cookware Sets:
Serving Suggestions:
- Pair with steamed jasmine rice and sautéed bok choy.
- Serve atop a crunchy Asian slaw for a light lunch.
- Slice thin and tuck into warm tortillas for fusion tacos.
Storage:
- Marinate chicken up to 4 hours ahead, covered and chilled.
- Store cooked chicken in an airtight container in the fridge for up to 3 days.
- Gently reheat in a 325°F oven, covered, for 8–10 minutes to avoid drying.
Dietary Adaptations:
- Vegan: Swap chicken for firm tofu or tempeh slices; grill similarly.
- Gluten‑Free: Use tamari or coconut aminos instead of soy sauce.
- Low‑Sugar: Replace honey with 1 Tbsp pure maple syrup and 1 Tbsp water.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 26 g |
| Carbohydrates | 10 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 400 mg |
| Dietary Fiber | 1 g |
| Sugars | 8 g |
