Asian grilled chicken
Fast and easy Asian grilled chicken cutlets marinated in a savory-sweet mixture of soy, teriyaki, ginger, and sesame. Perfect for a high-protein, low-carb dinner on the grill or indoor grill pan.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 slices boneless skinless chicken breast cutlets about 3 ounces each, pounded thin
- 2 tablespoons lemon juice
- 2 tablespoons toasted sesame seeds plus extra for garnish
- 2 cloves garlic minced
- 2 teaspoon fresh ginger peeled and minced
- 2 whole green onions minced
- 0.25 cup low sodium soy sauce use tamari for gluten free
- 0.25 cup teriyaki sauce
- 1 teaspoon honey
- 2 teaspoons sesame oil
- scallions for garnish
Instructions
Preparation Steps
- Combine all marinade ingredients in a small bowl.
- Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of 3 hours, but preferably overnight.
- Preheat grill or grill pan set to medium-low heat and oil the grates so it doesn't stick.
- Grill chicken top side down first until well browned and charred, about 2 to 3 minutes, turn and cook on the second side about 2 to 3 more minutes, careful not to burn.
- Transfer to a serving platter and garnish with sesame seeds and scallions.
Notes
For best results, marinate the chicken overnight. Leftover grilled chicken stores well in the fridge for up to 4 days and makes an excellent addition to salads or grain bowls.