GRILLED CHICKEN BREAST WITH GINGER AND SOY
Steps:
- Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
- Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
- Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.
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.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings plus 6 leftover chicken breast halves.
Number Of Ingredients 10
Steps:
- 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°, basting occasionally with reserved marinade.
Nutrition Facts :
GRILLED SESAME LIME CHICKEN WITH SPICY THAI PEANUT SAUCE
This Grilled Sesame Lime Chicken with Spicy Thai Peanut Sauce is a meal the family will go nuts for! I'm warning you to make a double batch of the sauce. You're gonna need it!
Provided by Krista
Categories Dinner
Time 37m
Number Of Ingredients 13
Steps:
- In a large bowl, mix sesame oil, lime juice, salt, & pepper.
- Add cubed chicken to marinade mixture, toss to coat chicken.
- Cover and marinate in refrigerator for 20 minutes.
- In the meantime, in a small bowl mix together peanut butter, soy sauce, rice vinegar, grated ginger, garlic clove, red pepper flakes, water, and fresh lime juice. Whisk together until smooth and set aside.
- Place chicken cubes on skewers.
- Heat grill to medium high heat or 400 degrees..
- Grill each side for 3-4 minutes.
- Serve with spicy peanut sauce.
Nutrition Facts : ServingSize 1/4 lbs + sauce, Calories 283 calories, Sugar 5 g, Sodium 558 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 4 g, Fiber 2 g, Protein 31 g, Cholesterol 55 mg
GRILLED LIME CHICKEN
A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GRILLED SESAME LIME CHICKEN BREASTS
Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill. Chicken breasts do particularly well when pounded into an even thickness and cooked quickly over a hot fire, which chars the exterior but keeps them juicy inside. But if you or anyone in your clan would prefer dark meat to white, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs. Serve these with a cucumber salad and grilled eggplant in the heart of summer.
Provided by Melissa Clark
Categories dinner, easy, quick, barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 755 milligrams, Sugar 1 gram, TransFat 0 grams
SESAME-GINGER GRILLED CHICKEN BREASTS
Steps:
- Gather the ingredients.
- To make the marinade, in a large plastic zip top bag, combine the soy sauce , garlic, vinegar, honey, ginger, onions, sesame oil, and sesame seeds.
- Add the chicken breasts, squeeze any excess air out of the bag and seal tightly. Transfer the bag to the refrigerator for 30 to 60 minutes.
- Remove chicken from the fridge 20 minutes before you're going to start cooking. Prepare a grill or grill pan by coating it with a bit of cooking oil; heat to high.
- Remove chicken from the marinade. Grill 6 minutes per side, until tender and fully cooked. Garnish with cilantro leaves and serve.
Nutrition Facts : Calories 406 kcal, Carbohydrate 13 g, Cholesterol 145 mg, Fiber 1 g, Protein 56 g, SaturatedFat 3 g, Sodium 1881 mg, Sugar 9 g, Fat 13 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
GRILLED SESAME CHICKEN
This is basically a marinade to provide flavor to the chicken. I use the chicken in three ways to mix it up alttle. One, serve the chicken as the main course; Two, cut the chicken into strips and use in any salad; Three, pound the chicken before marinding, grill and use for chicken sandwiches.
Provided by King Jay II
Categories Chicken Breast
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the marinade ingredients in a dish large enough to hold the chicken without overlapping.
- Put the Chicken in the dish and coat with the marinade.
- Marinade for 2 to 6 hours.
- Cook Chicken on a grill over medium high heat. Enjoy!
Nutrition Facts : Calories 725.2, Fat 55.7, SaturatedFat 9.8, Cholesterol 92.8, Sodium 93.5, Carbohydrate 27.1, Fiber 0.6, Sugar 26.1, Protein 30.9
LIME GRILLED CHICKEN BREAST
This recipe came about after months of experimenting, my husband (who usually dislikes boneless, skinless chicken) finally declared it "the one." Delicious and savory chicken breast marinated with garlic, lime and cilantro, grilled to perfection, and served over rice or salad. Healthy with a south-of-the-border flair.
Provided by brandymk
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except chicken in plastic bag.
- Add chicken, marinate in refrigerator 4-8 hours.
- Grill or broil approximately 6 minutes per side (or until juices run clear), turning and basting with marinade least twice.
- Slice and serve over rice or salad.
- Optional: Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
- Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.
TEQUILA FLAVORED GRILLED CHICKEN BREAST WITH MANGO CHUTNEY ON SESAME TORTILLA
Provided by Food Network
Time 4h
Number Of Ingredients 14
Steps:
- Pulverize first 7 ingredients in blender. If sauce is too spicy for your taste, add additional small amount of orange juice and sugar to diminish the "heat". Add chopped cilantro after other ingredients blended so that the cilantro retains leafy appearance. Marinate chicken breast for 1 hour - do not marinate too long or the meat will get soft and start to cook because of the acid in the lime juice. Grill chicken breast until they have nice grill marks and are just done. Salt meat to taste. Cut slices on bias for presentation.
- Mango Chutney: Cut mango into bite size pieces, about 1/2 to 1-inch long. Reserve any mango juice for the mixture. Place all ingredients in an 8 to 10-inch frying pan and simmer on low to medium heat for 15 minutes. Stir frequently to avoid burning. Remove from heat and when cool place in covered container and refrigerate for at least 2 hours. Keeps for at least 4 to 5 days. Best served slightly chilled.
- Tortillas: Mix dry ingredients, except sesame seeds, in large bowl. Add oil to dry ingredients then slowly add warm water until a ball forms and dough does not stick to the surface. Knead briefly, cover with plastic and let rest for at least 30 minutes. Divide dough into 10 pieces.
- Roll out dough with floured rolling pin to about 7 or 8 inches or use tortilla press. Be sure to use waxed paper or parchment paper to prevent the dough from sticking to the press. Put the sesame seeds on a plate and lay the tortilla on the seeds - you can place sesame seeds on one or both sides depending on amount of sesame taste desired. Since the seeds will be cooked directly, a lot of sesame flavor will be released.
- Cook each tortilla on non-greased non-stick griddle until each side begins to brown, about 45 seconds to 1 minute per side. Some of the seeds will pop. These tortillas are best served immediately while warm. Keep them covered with a tea towel. If stored, wrap tightly and reheat before serving.
- Place tortillas on a platter, add grilled, sliced chicken and top with mango chutney. Garnish with cilantro sprigs, if desired.
GRILLED SESAME LIME CHICKEN BREASTS
Courtesy of Melissa Clark of the New York Times
Provided by Richard Hoover
Categories Chicken
Time 35m
Number Of Ingredients 10
Steps:
- 1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2". Do not make any thinner or they could dry out.
- 2. In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate the zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. remove chicken from fridge while you heat the grill.
- 3. Light the grill, building a hot fire, or heat your gas grill to high. Once the grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halve way cooked. Flip breasts and grilled until cooked though, 3 to 5 minutes more.
- 4. Transfer chicken to a platter. Drizzle with sesame oil, garnish with lime juice and cilantro and chiles if desired.
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From twokooksinthekitchen.com
5/5 (12)Total Time 48 minsCategory Main CourseCalories 493 per serving
- MARINATE CHICKEN: Whisk all marinade ingredients in a bowl or measuring cup. Pour HALF of the marinade into a sealed plastic bag (reserve the rest for the dressing). Add chicken to bag, seal and ensure it is coated with marinade. Marinate in fridge for 1-2 hours. If time is short, marinate on counter for 20-30 minutes
- MAKE QUINOA: Rinse quinoa in a strainer. Add to a small pot with 3/4 cup water and 1/4 teaspoon salt. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Let sit for 5 minutes, fluff with fork and set aside.
- GRILL CHICKEN, PEPPERS, ONIONS: Remove chicken from marinade and pat with a paper towel. Lay chicken and vegetables on a pan lined with foil. Spray everything with oil to avoid sticking and sprinkle with salt and pepper. Grill 3-4 minutes per side or until chicken is cooked through (160F). Remove and let chicken rest for 5 minutes, loosely covered with foil. Cut chicken and vegetables into bite size pieces.
GRILLED GINGER-SESAME CHICKEN CHOPPED SALAD - …
From cookingclassy.com
5/5 (5)Total Time 50 minsCategory SaladCalories 482 per serving
- In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much).
- Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
GRILLED GINGER LIME CHICKEN BREASTS - NO RECIPE REQUIRED
From noreciperequired.com
2.5/5 (36)Category MainCuisine AsianTotal Time 45 mins
- Since boneless skinless chicken breasts are both insanely popular and insanely boring on their own, I’m always looking for ways to spice them up with interesting flavor combinations. Here I use two techniques. First, a simple marinade with lime juice and ginger, that gives the chicken a spicy, tangy, umami, flavor. Second, I cook the chicken breasts on the grill, with gives the breasts a nice char on the outside, and helps to caramelize the sugars in the marinade. Rather than a plain jane piece of chicken, you’ll get something exciting enough to serve anytime from special occasions & backyard BBQs! Key Steps For Cooking Grilled Ginger Lime Chicken Breasts
- The biggest mistake with cooking chicken breasts is over cooking them, as they dry out quickly. Until you’re practiced at telling them they are cooked through, get an instant read meat thermometer, and cook until they just reach 160 degrees. I nearly always advocate cooking at very high heat; the exception is when I’m using marinades as, the sugars can burn easily. Start these chicken breasts out over medium high heat Let the chicken marinate for at least 3 hours…up to 8 is even better
- 2 -3 Boneless skinless chicken breasts 1 knob Ginger 1 - 2 Limes Olive oil Soy sauce Sesame Oil Garlic Honey
TOP 8 GRILLED CHICKEN BREAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Derrick RichesPublished 2010-12-18Estimated Reading Time 2 mins
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- Lemon Thyme Chicken. This is a quick and easy way to get delicious tender chicken breasts. Grill them hot and fast and enjoy with your favorite side dish.
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- Jamaican Jerk Chicken. This Jamaican Jerk Chicken is marinated, unlike other recipes that simply call for a jerk rub. Continue to 5 of 8 below.
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CHILI LIME GRILLED CHICKEN - EAT YOURSELF SKINNY
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5/5 (2)Total Time 45 minsServings 4Calories 347 per serving
- Place chicken in a large ziplock bag and pour marinade over top. Let chicken marinate for at least 30 minutes to an hour or overnight.
- Grill chicken 5 to 6 minutes on each side or until cooked through (internal temp should be 165 degrees)
MARINATED AND GRILLED CHICKEN BREASTS WITH SESAME OIL
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4.5/5 (2)Estimated Reading Time 2 mins
- Mix all of the marinade ingredients together and place in a non-reactive (glass) dish just big enough for the breasts.
- Allow to marinade for 45 minutes, turning the breasts over half way through (yes, at 22:30, exactly).
LIME CHICKEN (MARINADE - GREAT FOR GRILLING!) | RECIPETIN …
From recipetineats.com
5/5 (55)Total Time 15 minsCategory DinnerCalories 274 per serving
- Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3" thickness (not required for thigh).
- Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs - Note 3)
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5/5 (2)Total Time 25 minsCategory Dinner, Main CourseCalories 383 per serving
- In a small bowl whisk together sweet chili sauce, soy sauce, orange marmalade, lime juice, brown sugar, and minced garlic. Reserve 1/4 cup of the sauce to brush on the chicken once finished cooking.
- Marinade the chicken in the rest of the sauce for at least 30 minutes before grilling. Once the chicken is ready to grill, preheat your grill to medium heat.
- Put the chicken on the grill and grill each side for about 5 minutes or until no longer pink and cooked throughout.
- Brush the tops of the chicken with remaining marinade and garnish with sesame seeds and green onions.
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5/5 (17)Total Time 1 hr 30 minsCategory MainCalories 313 per serving
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5/5 (2)Total Time 4 hrs 30 minsCategory Main DishCalories 422 per serving
- Add all the ingredients to a large sealable plastic bag, close the top, and turn it over in your hands until the marinade is well-blended and all of the chicken is evenly covered.
- Lay the bag in the bottom of a rectangular baking dish, and put it in your fridge. Let the chicken marinade in the fridge for anywhere between 4 hours to overnight.
- When you are ready to cook the chicken, preheat the grill to medium for 10 minutes. Drop the temperature down to medium-low, place the chicken on grill, and cook with lid closed for 5 to 8 minutes per side, until internal temperature reaches 160 degrees F.
EASY GINGER-SESAME GRILLED CHICKEN BREASTS - TODAY.COM
From today.com
3.6/5 (60)Category EntréesAuthor Grace ParisiTotal Time 30 mins
- 1. Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around. In a medium bowl, combine the ginger, garlic, sesame oil, sambal and canola oil. Season with 1/2 teaspoon each of the salt and pepper and add the chicken, turning to coat. Refrigerate for 2 hours or up to 8 hours.
- 2. Light a grill and oil the grates. Grill the chicken over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Transfer to a cutting board and let sit for 5 minutes before serving.
- 3. Serving suggestion: Cut the chicken into 1/2-inch strips. Arrange the chicken and lettuce a platter and encourage each guest to brush a small amount of hoisin sauce on a lettuce leaf, followed by a few pieces of cucumber, scallions, chicken and a squeeze of lime.
- Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.
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5/5 (1)Total Time 3 hrs 20 minsCategory Main Course, SaladCalories 536 per serving
- Combine the garlic, lime juice, Sriracha, fish sauce, vinegar, soy sauce, sesame oil, brown sugar, and black pepper in a small bowl and whisk until combined. Pour the mixture over the chicken in the bag and allow to sit in the marinade for at least 3 hours, refridgerated.
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- In a resealable bag, mix together the chicken, garlic, ginger, sriracha, maple, tamari, lime, sesame oil and canola oil. Allow the chicken to marinate over night or at least an hour.
- Preheat your grill to medium high and thread the chicken and pineapple onto the skewers, alternating between the two.
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