This Asian Grilled Chicken recipe is the perfect excuse to grill or use your indoor grill pan, an easy high-protein dinner idea!
Ingredients
- 8 thin boneless skinless chicken breast cutlets, about 3 ounces each
- 2 tablespoons lemon juice
- 2 tablespoons toasted sesame seeds, plus more for garnish
- 2 cloves garlic, minced
- 2 teaspoon fresh ginger, peeled and minced
- 2 green onions, minced
- 1/4 cup low sodium soy sauce, for gluten free, use tamari
- 1/4 cup teriyaki sauce
- 1 teaspoon honey
- 2 teaspoons sesame oil
- scallions, for garnish
Directions
- 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 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.
