Grilled Chicken With Chilli Sesame Seeds Best Recipes

GRILLED CHICKEN WITH CHILLI & SESAME SEEDS

Ingredients:

• 2 skinless chicken breasts
• 1 tbsp vegetable oil
• 1 ½ tbsp sriracha chilli sauce (see tip below)
• 2 tsp grated ginger
• 2 tbsp clear honey
• 2 tbsp rice vinegar
• 240g pack Tenderstem broccoli
• 1 tbsp sesame seeds , toasted

Steps:

• Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
• While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
• Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.

SARASOTA'S SESAME GRILLED CHICKEN THIGHS

Ingredients:

• 8 -10 boneless skinless chicken thighs
• 12 tablespoons soy sauce
• 8 tablespoons honey
• 4 tablespoons sherry wine vinegar or 4 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 2 teaspoons vegetable oil
• 1 teaspoon ground ginger
• 2 teaspoons minced garlic
• 1 teaspoon dried cilantro or 1 teaspoon you can use parsley
• 5 tablespoons sesame seeds (finishing touch)

Steps:

• Marinade -- Mix everything except the sesame seeds in a measuring cup. Pour 1/2 or a bit more into the baggie and save the remaining amount to use as a glaze as the chicken grills. Put the marinade in a baggie and then add the chicken. Toss to coat well and just let it go. 4-8 hours is idea. I prefer 8, but even 1 or 2 will give it some good flavor. This will also work with bone in thighs as well, and for that matter, pretty much any cut of chicken, but I just love the dark meat of the thighs for this.
• Grill -- Just grill the the chicken on medium high heat to get good grill marks but don't let it flare up. I like to use the marinade to baste a few times as the chicken grills.
• Sesame seeds -- as the chicken grills, add the seeds to a small dry skillet and just cook 1-2 to minutes to lightly toast. That is all you need. Now, I put them in a small bowl so I can coat the chicken with them.
• Finishing the chicken -- The last minute, brush lightly with the marinade flip once and then remove from the grill. Just using tongs. I lightly dip the top of the thighs into the toasted sesame seeds. Not too heavy, just a light topping. And they are done.

KOREAN CHILLI, SESAME & HONEY CHICKEN

Ingredients:

• 12 chicken thighs , boneless and skinless
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• thumb-sized piece ginger , grated
• 4 spring onions , sliced
• 4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce
• 2 tbsp honey
• juice ½ lime
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp sesame seeds

Steps:

• Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
• Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
• Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.