Grilled Chicken With Chilli Sesame Seeds 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.

GRILLED CHICKEN WITH CHILLI & SESAME SEEDS

Steps:

• Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
• While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
• Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.

SESAME ROASTED CHICKEN THIGHS

Steps:

• In a mixing bowl, whisk together the olive oil, sesame seeds, tahini, garlic, lemon zest and juice and hot sauce to taste if using. Season with salt and pepper. Add the chicken and marinate in the refrigerator for 1 hour and up to 8 hours.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the chicken from the marinade and place on the indirect heat side of the grill, skin-side up. Close the grill and cook until golden brown, 15 to 18 minutes. Flip and move to the direct heat side of the grill to char on the other side. Cook until the skin is charred and crispy and the chicken is cooked through; the internal temperature should be 160 degrees F, 2 to 3 more minutes. Remove from the grill and let rest for a few minutes. Garnish with the parsley before serving.

SARASOTA'S SESAME GRILLED CHICKEN THIGHS

Steps:

• Marinade -- Mix everything except the sesame seeds in a measuring cup. Pour 1/2 or a bit more into the baggie and save the remaining amount to use as a glaze as the chicken grills. Put the marinade in a baggie and then add the chicken. Toss to coat well and just let it go. 4-8 hours is idea. I prefer 8, but even 1 or 2 will give it some good flavor. This will also work with bone in thighs as well, and for that matter, pretty much any cut of chicken, but I just love the dark meat of the thighs for this.
• Grill -- Just grill the the chicken on medium high heat to get good grill marks but don't let it flare up. I like to use the marinade to baste a few times as the chicken grills.
• Sesame seeds -- as the chicken grills, add the seeds to a small dry skillet and just cook 1-2 to minutes to lightly toast. That is all you need. Now, I put them in a small bowl so I can coat the chicken with them.
• Finishing the chicken -- The last minute, brush lightly with the marinade flip once and then remove from the grill. Just using tongs. I lightly dip the top of the thighs into the toasted sesame seeds. Not too heavy, just a light topping. And they are done.

GRILLED ASIAN CHICKEN

Steps:

• In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
• Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

GRILLED SESAME CHICKEN

Steps:

• Mix the marinade ingredients in a dish large enough to hold the chicken without overlapping.
• Put the Chicken in the dish and coat with the marinade.
• Marinade for 2 to 6 hours.
• Cook Chicken on a grill over medium high heat. Enjoy!

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 SESAME STEAK

Steps:

• Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
• Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.

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 to 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.