Sesame-Ginger Grilled Chicken Breasts

Sesame ginger grilled chicken breast recipe
Danilo Alfaro
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 4 Servings
Ratings (9)

This grilled chicken recipe combines sweet, salty and aromatic flavors into a simple but sophisticated Asian-inspired dish. The fresh ginger gives it little kick, but the sesame and honey help to mellow it out.

You can grate the ginger on a box grater using the small holes, or a Microplane, or even using the tines of a fork.

Be sure to use seasoned rice vinegar, not the unseasoned kind. You can also substitute gluten-free tamari for the soy sauce if you wish.

The question of whether you can use the leftover marinating liquid as a sauce comes up quite often, and the technical answer is that YES, you can, as long as you heat it to a boil for at least 30 seconds to kill any harmful bacteria from the uncooked chicken juices.

And while I certainly relate to the urge to be thrifty, a better idea would probably be to make up an extra batch of the marinade that you don't put any raw chicken in and just heat that up in a small saucepan before serving.

If you choose to do this, you could even sweat the onions, garlic and ginger in a little vegetable oil for a few minutes, then add the vinegar, soy sauce, honey and sesame oil, and simmer for a minute to heat it through before serving.

What You'll Need

  • 4 (4–6 oz. each) boneless, skinless chicken breasts
  • 3 garlic cloves peeled & crushed
  • ½ cup soy sauce
  • ¼ cup seasoned rice wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger root, peeled and grated
  • 4 medium green onions, chopped
  • 2 tablespoon toasted sesame oil
  • 2 tablespoon fresh whole cilantro leaves
  • 1 teaspoon toasted sesame seeds

How to Make It

  1. In a large plastic zipper bag, combine the soy sauce, garlic, vinegar, honey, ginger, onions, sesame oil and sesame seeds to make a marinade. Add the chicken breasts, squeeze any excess air out of the bag and seal. Transfer to the refrigerator for 3 to 4 hours, and remove it from the fridge 20 minutes before you're going to start cooking. 
  2. Prepare a grill or grill pan by spraying with a bit of canola cooking spray, then get it very hot.
  1. Remove chicken from the marinade. Broil or grill 3 to 4 minutes per side, until tender and fully cooked. Garnish with cilantro leaves and serve.
Nutritional Guidelines (per serving)
Calories 276
Total Fat 13 g
Saturated Fat 3 g
Unsaturated Fat 5 g
Cholesterol 36 mg
Sodium 1,914 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Protein 17 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)