When my kids were younger, and living at home, this recipe was on our regular rotation of simple weeknight chicken dinners. We love to grill and I especially love the easy clean-up. This recipe comes together in minutes and cooks on the grill in no time. Some people dislike boneless, skinless chicken breasts because they can dry out when overcooked. I baby them a little, cooking slow to ensure they’re not lost in the flames becoming another rubbery piece of shoe leather. I don’t know how I forgot about this recipe for so long, but we love it. Sesame-Ginger Grilled Chicken is great in a salad, rice bowl, or added to stir fried vegetables.
Place the breasts in a heavy duty ziplock bag and flatten each piece using a meat mallet until the chicken is a uniform thickness. Cooking similar sized pieces will insure you won’t have a burnt end and a raw middle.
I like to cook boneless breasts on the top rack as far from the flame as possible. It still has the charred edges but stays moist and tender. Baste the chicken frequently with a simple mixture made of soy sauce, ginger, honey and sesame seeds.
Fork tender with a light Asian flavor, it is sure to please even your pickiest guests.
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- 1 tablespoon sesame seeds, toasted
- 2 teaspoons fresh grated ginger
- 2 tablespoons honey
- 2 tablespoons reduced-sodium soy sauce or tamari
- 3-4 skinless, boneless chicken breasts
- Vegetable cooking spray or vegetable oil for the grill
- Thin sliced green onions for garnish
- Toast the sesame seeds, stirring frequently, in a small non-stick skillet over medium heat until lightly browned,
- Combine the sesame seeds, ginger, honey and soy sauce in a small bowl. Whisk until combined.
- Place the chicken in a heavy-duty zip lock bag and flatten the breasts using a meat mallet or rolling pin. Pound each to an even thickness starting at the biggest end.
- Lightly spray or oil the grill to prevent sticking.
- Preheat grill on medium-high. Cook the breasts about 8 minutes on each side or until clear juices are visible. Baste the chicken frequently with the soy mixture, using it all or discarding any remaining sauce.
- Allow the chicken to rest 5 minutes before serving. Garnish this thin sliced green onions if desired.
Feel free to use chicken thighs but adjust grilling time accordingly.
Sorry to be so absent lately, we had the excitement of a new grand baby and then I got sick. I really hate to be sick. It’s not fun for anybody, especially those that have to live with me – haha. I missed Easter dinner with my family 🙁 and wish I could enjoy this lovely spring weather. Anyway – enough complaining. I went to the doctor and got some medicine so I’m hoping for a quick recovery! Hope you are having a wonderful week! Thanks so much for stopping by. And once I’m fully recovered, I’m sure baby pictures will be forthcoming!