Grilled Sesame Chicken Recipes

GRILLED SESAME CHICKEN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bags; seal and turn to coat. Refrigerate for 6-8 hours., Drain and discard marinade from chicken. Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

SESAME-GINGER GRILLED CHICKEN BREASTS

Steps:

• Gather the ingredients.
• To make the marinade, in a large plastic zip top bag, combine the soy sauce , garlic, vinegar, honey, ginger, onions, sesame oil, and sesame seeds.
• Add the chicken breasts, squeeze any excess air out of the bag and seal tightly. Transfer the bag to the refrigerator for 30 to 60 minutes.
• Remove chicken from the fridge 20 minutes before you're going to start cooking. Prepare a grill or grill pan by coating it with a bit of cooking oil; heat to high.
• Remove chicken from the marinade. Grill 6 minutes per side, until tender and fully cooked. Garnish with cilantro leaves and serve.​

GRILLED SESAME CHICKEN LETTUCE CUPS

Steps:

• Preheat a grill to medium high. Whisk the soy sauce, vinegar, 2 tablespoons each sesame oil and water and the ginger in a large bowl. Remove 1/4 cup of the dressing to a medium bowl; set aside. Whisk the five-spice powder into the large bowl and add the chicken; toss to coat and set aside to marinate, 10 minutes.
• Meanwhile, brush the eggplant slices on both sides with the remaining 1 tablespoon sesame oil. Grill until well marked and tender, 3 to 4 minutes per side; transfer to a cutting board and let cool slightly. Roughly chop the eggplant and add it to the bowl with the reserved sesame dressing. Add the tomatoes, scallions and herbs; toss to coat.
• Remove the chicken from the marinade, letting the excess drip off. Grill until well marked, 3 to 4 minutes, then flip and continue grilling until cooked through, about 2 more minutes. Transfer to a cutting board and let cool 5 minutes, then slice.
• Serve the chicken and eggplant salad in the lettuce leaves with the eggplant salad; top with the nuts.

GRILLED SESAME LIME CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside.
• Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl.
• Add lemon juice, vinegar, pepper, and mustard; whisk.
• Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick.
• Place chicken in a glass bowl; pour half reserved vinaigrette over chicken.
• Coat thoroughly, cover with plastic wrap, and chill 1-2 hours .
• Heat a grill or grill pan until very hot.
• Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt.
• Grill vegetables and reserved orange wedges until tender.
• Remove chicken from marinade; season with remaining teaspoon salt; discard marinade.
• Grill until browned on both sides and cooked through.
• Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
• Serve with remaining reserved vinaigrette.