Grilled Sesame Chicken Recipe

This recipe comes together in minutes and cooks on the grill in no time. We love to grill and I especially love the easy clean-up. Some people dislike boneless, skinless chicken breasts because they can dry out when overcooked. I baby them a little, cooking slow to ensure they’re not lost in the flames becoming another rubbery piece of shoe leather. When my kids were younger, and living at home, this recipe was on our regular rotation of simple weeknight chicken dinners.

Cooking chicken in similar-sized pieces will prevent you from getting a burnt end and a raw middle. Place the breasts in a heavy-duty ziplock bag and flatten each piece with a meat mallet until the chicken is a uniform thickness.

I like to cook boneless breasts on the top rack as far away from the flame as I can, basting the chicken frequently with a basic sauce made of soy sauce, ginger, honey, and sesame seeds. The chicken still has the charred edges but stays moist and tender.

It is fork tender and has a mild Asian flavor, so even the pickiest of your guests will enjoy it.

We had the joy of a new grandbaby and then I got sick, which is why I’ve been so absent lately. I really hate being sick; it’s not fun for anyone, especially those who have to live with me – haha. I missed Easter dinner with my family and wish I could enjoy this lovely spring weather. But enough whining; I went to the doctor and got some medicine so I’m hoping for a quick recovery!

Grilled Sesame Chicken Skewers | The Defined Dish

Grilled Sesame Chicken 🔗

Chicken gets a lovely treatment from a soy marinade and basting sauce in this recipe from Catherine Allan of Twin Falls, Idaho. “The flavor you get from grilling really says summer,” she notes. Enjoy some chicken for dinner and use the extra in the two recipes that follow.

Prep: 10min

Total: 25min

Nutrition Facts: calories , Fat , Cholesterol , Sodium , Carbohydrate , Fiber , Protein


  • 1 cup olive oil
  • 1 cup white grape juice
  • 1 cup soy sauce
  • 1 cup chopped green onions
  • 1/3 cup sesame seeds, toasted
  • 2 tablespoons ground mustard
  • 2 tablespoons grated fresh gingerroot
  • 2 teaspoons pepper
  • 8 garlic cloves, minced
  • 12 boneless skinless chicken breast halves (4 ounces each)


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&deg, basting occasionally with reserved marinade.


How does Gordon Ramsay make grilled chicken?

A translucent, reddish-brown, semi-thick, slightly sweet sauce made of corn starch, vinegar, wine or sake, chicken broth, and sugar is added to the dish after the chicken (typically thigh) pieces are deboned, battered, and Chinese deep-fried. The sugar is a key ingredient in the sesame chicken’s flavor.

How do I make crispy chicken on the grill?

Keep the heat low—if it gets too high, the fat will sear and not cook slowly and melt away. Season the chicken skin with salt and grill skin-side down over moderately low heat until the fat has rendered and the skin is nice and crisp. Flip the chicken and grill for a few minutes skin-side up until cooked through.

Why does sesame chicken taste like?

Sesame chicken has a flavor that is sweet, flavored with sesame seeds and sesame oil, as well as hints of soy sauce and garlic, making it a decadent meal.

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