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Juicy, flavorful grilled sesame chicken marinated in a simple ginger sesame sauce. Perfect served over salads, grain bowls, or with your favorite sides. Suitable for grilling or baking throughout the year.

Ingredients

Scale
  • 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
  • 1/2 teaspoon red pepper flakes
  • Sliced green onion (for garnish)
  • Sesame seeds (for garnish)

Instructions

  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.

Notes

Use toasted sesame oil for a more intense sesame flavor; regular sesame oil is milder., Marinate chicken breast at least 30 minutes and up to 4-6 hours for best texture; up to 24 hours may affect texture due to acid., Pat dry chicken before grilling to achieve perfect sear and grill marks., Prevent flare-ups by dabbing off excess marinade and grilling on moderate heat; move chicken if flames get too high., Reserve some marinade before adding chicken if planning to use as sauce; boil used marinade before using., Check doneness with meat thermometer; 165°F is safe internal temperature., Let chicken rest 5 minutes before slicing for juicier, tender bites., Store uncooked marinated chicken refrigerated up to 1 day; cooked chicken keeps 3-4 days refrigerated or up to 3 months frozen., Reheat gently in 325–350°F oven or 350°F air fryer to avoid drying out.

Nutrition

Find it online: https://cookingcrumbs.com/grilled-sesame-chicken/