Grilled Sesame Chicken

Enjoy juicy, flavorful grilled sesame chicken soaked in a simple, homemade ginger sesame marinade. This sesame chicken recipe is perfect served over a fresh salad, tossed into a grain bowl, or plated with your favorite sides! Plus, I’m sharing tips for both grilling and baking this dish to fit your schedule year-round.

Can you believe we’re already more than halfway through August? Time really flies! Before the pumpkin spice frenzy takes over, I want to share a few last fabulous summer recipes with you—starting with this incredibly delicious grilled sesame chicken. It’s marinated in a flavor-packed ginger sesame sauce that’s both simple and mouthwatering. And whether you feel like firing up the grill or using your oven, I’ve got you covered for year-round cooking.

This grilled sesame chicken is a total winner in our house. We love using it in crunchy salads, warm rice or noodle bowls, and even just served plain with some steamed veggies and coconut rice. Just look at that gorgeous caramelized color and those grill marks! Honestly, it tastes amazing all on its own. When my family and I tested this earlier this summer, it quickly became a favorite. I promise, this recipe deserves a spot on your dinner rotation ASAP.

This juicy, grilled sesame chicken marinates in a simple ginger sesame sauce full of savory, sweet, and tangy notes. Perfect for a light salad topping, a hearty grain bowl, or just by itself with sides you love. Plus, you can grill or bake it—you pick what works best for you!

Recipe Notes

Scroll through the full post for creative serving ideas and tips on making this grilled sesame chicken the star of your meal.

Nutrition

Serving: 1 serving (based on 4) Calories: 237 cal Carbohydrates: 9.1g Protein: 27.9g Fat: 9.7g Saturated Fat: 1.6g Fiber: 0.7g Sugar: 6g

Whether you’re sneaking in one more summer cookout or just need a quick, satisfying dinner idea for a weeknight, this grilled sesame chicken delivers big taste with minimal effort. It’s all about a straightforward ginger-sesame marinade loaded with soy sauce, garlic, fresh ginger, tahini, toasted sesame oil, rice vinegar, and a hint of brown sugar. This combo keeps the chicken juicy and perfectly caramelized. Plus, you have the choice to grill it for that smoky char or bake it if the weather’s not cooperating.

• Quick overview: You’re looking at about 40 minutes of prep, which includes a marinade time of at least 30 minutes. Cooking takes roughly 15 minutes, making your total time close to 55 minutes. If you have extra time, marinate for up to 24 hours to deepen the flavor.
• Two ways to cook: Fire up the grill to 400°F and cook chicken about 6–8 minutes per side until it reaches 165°F inside. If you’d rather bake, pop the chicken in the oven at 400°F for 20–30 minutes until cooked through.
• Highly versatile: This grilled sesame chicken isn’t just for plating on its own. Add it to fresh salads, toss it in a warm noodle or grain bowl, load it into wraps or sandwiches, or pair it with coconut rice and roasted veggies for a cozy meal.
• Extras included: I’ve also packed this post with pro tips to get the best sear and juiciness, plus advice on storing leftovers, making this ahead of time, and troubleshooting common questions — like how to swap in thighs, using extra marinade as a sauce, preventing flare-ups, and the best reheating methods.

Scroll down for everything you need: a detailed ingredient list, step-by-step directions, helpful pictures, and lots of insider tips to make grilled sesame chicken a regular in your kitchen.

Why the Marinade Works

To nail a killer chicken marinade every time, you want to hit three key elements that work together to keep the meat juicy and full of flavor:

• Fat: Usually from oil, yogurt, or buttermilk, this keeps the chicken moist and tender.
• Acid: Like vinegar or citrus juice, this helps break down proteins and tenderizes the meat.
• Seasonings: Think fresh herbs, garlic, spices, or anything else that packs flavor.

This grilled sesame chicken marinade hits every one of those marks. Between the toasted sesame oil, tangy rice vinegar, and flavorful spices, you’re in for some seriously tasty chicken that’s juicy and crave-worthy. Want to see the same fat–acid–aromatics balance on seafood? Check out our Sesame Ginger Asian Tuna Steak recipe. And if you’re craving a saucy stovetop spin, try Honey Garlic Sesame Chicken.

Ingredients for Marinade and Chicken

• 1 pound boneless skinless chicken breast
• 1/4 cup low sodium soy sauce or coconut aminos
• 2 cloves garlic, minced
• 2 tablespoons brown sugar or coconut sugar
• 1 tablespoon tahini
• 1 tablespoon sesame oil (preferably toasted sesame oil)
• 1 tablespoon rice vinegar
• 1 tablespoon fresh grated ginger
• 1 tablespoon sesame seeds
• ½ teaspoon red pepper flakes
• Sliced green onion
• Sesame seeds

Grill or Bake: Step-by-Step

1. Whisk together soy sauce, minced garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sesame seeds, and red pepper flakes until smooth.
2. Reserve some marinade if you plan to use it as a sauce.
3. Add chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes or up to 24 hours.
4. If grilling, clean and oil grill grates and preheat grill to 400°F.
5. Pat the chicken dry with paper towels and dab off excess marinade to reduce flare-ups before cooking.

6. Grill chicken about 6–8 minutes per side (longer for thicker breasts) until internal temperature reaches 165°F.

7. If baking, preheat oven to 400°F and place marinated chicken on a parchment-lined baking sheet or in a baking dish.
8. Bake chicken 20–30 minutes, or until internal temperature reaches 165°F.
9. If using reserved or used marinade as a sauce, bring it to a boil and simmer for a few minutes before serving.
10. Remove chicken from heat, let rest 5 minutes, slice against the grain, and finish with sliced green onions and extra sesame seeds.

Tips for Juicier, More Flavorful Chicken

• Reach for toasted sesame oil if you want an intense sesame flavor; otherwise, regular sesame oil is a bit more subtle.
• Marinate chicken breast for at least 30 minutes and up to 4–6 hours to get the best texture. You can go up to 24 hours, but too much acid for too long might start to change the texture of lean chicken breast.
• Dry the chicken with paper towels before grilling to help get that perfect sear and crisp grill marks.
• Make sure your grill grates are clean and well-oiled, then preheat to around 400°F so the chicken won’t stick.
• Watch out for flare-ups when grilling because the marinade’s sugar can burn. To avoid this, pat off extra marinade, grill over moderate heat, or shift chicken to a cooler part of the grill if flames get too high.
• If you want to use the marinade as a sauce, set some aside before mixing it with raw chicken. If you only have the used marinade, bring it to a boil and simmer for a few minutes to keep it safe to eat.
• Check chicken doneness with a meat thermometer—165°F is safe and juicy. Let the chicken rest for 5 minutes before slicing against the grain for tender bites.
• For easy meal prep, double the batch—or plan a second make-ahead dinner like our Chicken Zucchini Bake. Store extra cooked grilled sesame chicken in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Remember to thaw frozen chicken in the fridge overnight before reheating.
• When reheating, keep it gentle to avoid drying out the chicken. Use a 325–350°F oven until warmed through, or pop it in the air fryer at 350°F for a few minutes to revive its crispy edges.

Serving Ideas and Add-Ins

• Chop and toss the grilled sesame chicken over a peach arugula salad for a fresh, protein-rich meal.
• Slice it to pile into sandwiches or wraps with crisp veggies and your favorite sauce.
• Pair with grilled vegetables (try lemon garlic roasted broccoli) and coconut rice for a comforting, well-rounded dinner.
• Cut into strips and thread onto skewers for a fun appetizer dipped in creamy peanut sauce.
• Add to warm or cold noodle bowls to give your meal a tasty protein boost.

How to Store and Reheat

This grilled sesame chicken makes meal prep a breeze. You can get ahead by storing it before or after cooking:

• Before cooking: Keep the chicken in the marinade inside an airtight container or zip-top bag in the refrigerator for up to one day. Then cook it fresh the next day.
• After cooking: Let the chicken cool completely, then store in an airtight container in your fridge. It should stay delicious for 3-4 days. Diced leftovers are perfect in a cold chicken macaroni salad.

Common Questions and Answers

Can I use chicken thighs instead of breasts? Absolutely! Thighs are great with this marinade and a bit more forgiving on the grill. Use the same cooking times but always check for 165°F internal temperature.

How long should I marinate the chicken? At minimum, marinate for 30 minutes so the flavors soak in. The recipe allows up to 24 hours, but I’d keep breasts to around a few hours max for the best texture. Thighs can handle overnight marinades nicely.

Do I need to reserve some marinade if I want to use it as a sauce? Yes, definitely. Set aside some before adding the raw chicken. Used marinade needs to be boiled for safety before serving as a sauce.

What if the marinade tastes too salty or sweet? No worries! Next time simply use less soy sauce or sugar. You can also balance flavors by adding a splash of water or extra rice vinegar. If you’d rather pivot to a sweet-heat profile, try our sticky sweet chili chicken.

Can I bake instead of grill? Totally. Bake at 400°F for about 20–30 minutes until the meat reaches 165°F inside.

How do I avoid burning the chicken on the grill? Since the marinade has sugar, watch for flare-ups. Dabbing off extra marinade, oiling your grill grates well, and cooking over medium heat will help a lot. Move chicken to cooler areas if flames get too high.

Can this be made ahead for meal prep? Yes! Marinate up to a day early, then grill or bake. Store cooked chicken in the fridge for 3–4 days or freeze it for up to 3 months. It packs well with make-ahead sides like tasty orzo with mushrooms.

How should I reheat leftovers? Reheat gently on 325–350°F in the oven or use a 350°F air fryer for a few minutes to warm through without drying out the meat.