Grilled Sesame Ginger Chicken Recipes

SESAME-GINGER GRILLED CHICKEN

Steps:

• Toast the sesame seeds, stirring frequently, in a small non-stick skillet over medium heat until lightly browned,
• Combine the sesame seeds, ginger, honey and soy sauce in a small bowl. Whisk until combined.
• Place the chicken in a heavy-duty zip lock bag and flatten the breasts using a meat mallet or rolling pin. Pound each to an even thickness starting at the biggest end.
• Lightly spray or oil the grill to prevent sticking.
• Preheat grill on medium-high. Cook the breasts about 8 minutes on each side or until clear juices are visible. Baste the chicken frequently with the soy mixture, using it all or discarding any remaining sauce.
• Allow the chicken to rest 5 minutes before serving. Garnish this thin sliced green onions if desired.

GRILLED SESAME-GINGER CHICKEN

Steps:

• Heat gas or charcoal grill. In small bowl, mix teriyaki sauce, sesame seed and ginger.
• Carefully brush grill rack with vegetable oil. Place chicken on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, brushing frequently with sauce mixture and turning after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining sauce mixture.
• Serve chicken with noodles.

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.​

SESAME GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

SESAME-GINGER GRILLED CHICKEN

Steps:

• For sauce, in a small saucepan combine all of the ingredients except the chicken. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, covered, for 3 minutes. Set aside.
• Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once and brushing with sauce once or twice during the last 5 minutes of grilling.
• In a small saucepan heat the remaining sauce until bubbly; pass with chicken. Makes 6 servings.

GRILLED CHICKEN WITH SESAME GINGER SAUCE

Steps:

• To make marinade: Combine soy sauce, lemon juice, oil, garlic, jalapeno, ginger and cumin in a plastic zipper bag.
• Add chicken and seal bag.
• Refrigerate a minimum of 2 hours or overnight.
• To make Sesame Ginger Sauce: Heat oil in a small saucepan over medium heat.
• Add ginger and sugar and a small amount of the water.
• Cook until softened.
• Remove from heat, add remaining ingredients.
• Cover and refrigerate for a minimum of 2 hours or overnight.
• Prior to serving, strain sauce (to remove minced ginger) and reheat.
• Remove chicken from marinade and grill until no longer pink in center, about 5 min per side.
• Thinly slice chicken and top with 1 tablespoon Sesame Ginger Sauce.

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 GINGER-SESAME CHICKEN SALAD

Steps:

• Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
• Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
• Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
• Cut chicken crosswise into 1/4-inch-thick slices.
• For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly.
• Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.