Grilled Sesame Chicken is incredibly easy and flavorful! Boneless-skinless chicken breasts or thighs (or a mix of both) marinates in a ginger, garlic and toasted sesame marinade. Grill and serve as is along with your favorite sides or in a wrap, on top of a salad, rice or noodle bowls. Serves 6 to 8 depending on serving size.
Who doesn’t love a simple and delicious recipe?
This sesame grilled chicken recipe is one of my favorites. Not only is it easy, but also extremely versatile and has incredible flavor. For recipes like this, I always keep tubes of pretreated ginger and garlic (and lemongrass too!) on hand in my fridge. This way I can quickly throw everything together and then let it marinate until it’s ready for the grill. This saves me some time and energy without sacrificing flavor.
Be sure to stay tuned because over the next few days I’ll be sharing a few more recipes that make up one incredibly delicious meal.
To Make Grilled Sesame Chicken You Will Need:
- chicken (boneless and skinless) – Use thin-cut chicken breasts (cutlets) or chicken thighs.
- coconut aminos – Can substitute with low-sodium soy sauce or tamari for gluten free. (more on coconut aminos below)
- coconut sugar – Or substitute with brown sugar.
- toasted sesame oil – Adds distinct flavor and nuttiness.
- tahini – Lends flavor to the marinade.
- rice vinegar – Aids in tenderizing while adding flavor.
- garlic (grated) – Lends distint punchy flavor.
- ginger (grated) – Lends a pungent, spicy and sweet flavor.
- sambal oelek – A chili garlic paste that lends flavor and some spicy heat.
- toasted sesame seeds – Lends flavor, some texture and visual appeal.
- green onion – Lends fresh oniony flavor.
Make The Marinade:
In a bowl (or liquid measuring cup), measure and add in 1/3 cup coconut aminos, 2 tablespoons coconut sugar (or brown sugar), 1-1/2 tablespoons toasted sesame oil, 1 tablespoon tahini, 1 tablespoon rice vinegar, 1 tablespoon each grated fresh ginger and garlic, 1 tablespoon toasted sesame seeds, 1 tablespoon sambal oelek and the light green parts of 2 green onions. Reserving the dark green parts for serving.
WHAT IS COCONUT AMINOS?
Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.
Whisk well to combine.
And set off to the side for a moment.
In a large resealable bag (or bowl) add 2 pounds boneless skinless chicken thighs and pour the marinade over top.
Seal or cover tightly and let marinade for 30 minute or overnight. Refrigerate if marinating overnight.
Preheat your grill to 450° – 500°.
Once preheated grill the chicken for 3 to 4 minutes a side or until the chicken fully cooked. Thicker breasts may take longer.
Once cooked, remove and let rest (under foil) for a few minutes before serving. Doing this allows the juices to redistribute throughout the chicken.
What To Serve With Grilled Sesame Chicken:
- Slice and serve in salads, rice or noodle bowls.
- Tuck into lettuce or a wrap with lettuce, carrots and cucumber.
- Enjoy as is with your favorite sides like grilled bok choy or slaws and/or rice!
Grilled Sesame Chicken
- 1/3 cup coconut aminos, or use low-sodium tamari or (low-sodium) soy sauce
- 2 tablespoons coconut sugar, or use brown sugar
- 1½ tablespoons toasted sesame oil
- 1 tablespoon tahini
- 1 tablespoon rice vinegar
- 1 tablespoon garlic, grated (paste)
- 1 tablespoon ginger, grated (paste)
- 1 tablespoon sambal oelek
- 2 green onions, light parts finely chopped, dark parts sliced and reserved for serving
- 1 tablespoon toasted sesame seeds
- 2 pounds boneless skinless chicken thighs, or thin-cut boneless skinless chicken breasts
- In a bowl (or liquid measuring cup), measure and add in coconut aminos, coconut sugar (or brown sugar), toasted sesame oil, tahini, rice vinegar, ginger and garlic, sambal oelek, the chopped light green part of green onions and toasted sesame seeds. Stir to combine.
- Add chicken to the bowl (or place into a resealable bag) and toss with the marinade. Cover and let marinate for 30 minutes or pop into the fridge for overnight.
- Preheat grill to 450° to 500°. Once hot, grill the chicken thighs for 4 to 5 minutes a side or until the chicken is fully cooked.
- Remove and transfer to a cutting board and let rest for a few minutes before serving.
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