Asian Grilled Chicken

By Mrs_imUnLawson

Easy dinner when you marinade the chicken the day before. Serve with a green salad with an Asian vinaigrette and some hot cooked rice.

Ingredients

• MARINADE:
• 6 thin boneless skinless chicken cutlets (3 ounces each)
• 2 tablespoons lemon juice
• 2 tablespoons toasted sesame seeds
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, peeled and minced
• 2 green onions, minced
• 1/4 cup low sodium soy sauce (for gluten free, use tamari)
• 1/4 cup teriyaki sauce
• 1 teaspoon honey
• 2 teaspoons sesame oil

Details

Adapted from skinnytaste.com

Preparation

Step 1

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter.