This Grilled Sesame Chicken Breast recipe delivers a perfect balance of savory, sweet, and nutty flavors. The chicken is marinated in a blend of reduced-sodium soy sauce, dry white wine, and aromatic spices like garlic and ginger, then finished with a basting of unsweetened white grape juice. The result is tender, juicy meat with a beautiful char and a sticky, flavorful crust. It’s an international-inspired main course that feels sophisticated yet is simple enough for a weeknight dinner. Serve it alongside steamed rice or grilled vegetables for a complete, satisfying meal that the whole family will love.
Grilled Sesame Chicken Breasts
Description
This Grilled Sesame Chicken Breast recipe delivers a perfect balance of savory, sweet, and nutty flavors. The chicken is marinated in a blend of reduced-sodium soy sauce, dry white wine, and aromatic spices like garlic and ginger, then finished with a basting of unsweetened white grape juice. The result is tender, juicy meat with a beautiful char and a sticky, flavorful crust. It&# 226;ÂÂs an international-inspired main course that feels sophisticated yet is simple enough for a weeknight dinner. Serve it alongside steamed rice or grilled vegetables for a complete, satisfying meal that the whole family will love.Ingredients
Directions
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In a shallow dish, combine 1/4 cup reduced-sodium soy sauce, 1/4 cup dry white wine, 1 tablespoon sesame seeds, 2 tablespoons vegetable oil, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground ginger. Mix well to dissolve the spices.
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Add the skinned, halved boneless chicken breasts to the marinade, turning them to ensure they are fully coated. Cover the dish and refrigerate for at least 2 hours, or up to 4 hours, for maximum flavor.
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Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking.
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Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes. Pour the marinade into a small bowl, reserving it for basting.
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Place the chicken breasts on the grill, about 4 to 5 inches from the heat source. Grill for 6 to 7 minutes per side, turning once.
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Frequently baste the chicken with the reserved marinade during the last few minutes of cooking to build a glossy, flavorful crust.
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Cook until the internal temperature reaches 165ðF (74ðC) and the juices run clear. Remove from the grill and let rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 39.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use unsweetened white grape juice for the marinade to balance the saltiness of the soy sauce without adding excessive sugar.
Ensure chicken breasts are halved or pounded to an even thickness for uniform cooking.
Always bring chicken to room temperature before grilling to ensure even cooking throughout.
Reserve a small amount of marinade before adding raw chicken if you prefer a safer basting option, though using the marinade that touched raw chicken requires boiling first. In this recipe, the marinade is reserved before the chicken is added, or used as a glaze only if boiled separately.
Serve immediately after resting to enjoy the best texture and flavor.
