80 minutes
Tender chicken breasts marinated in a zesty lime and sesame mixture, then grilled to perfection.
Chicken Breasts, Pounded to even thickness
0 oz
tablespoons
tablespoons
Ginger, Grated
0 oz
Garlic, Grated
cloves
Lime, Zested and juiced
each
tablespoons
teaspoons
Cilantro, Coarsely chopped
bunch
Chilies, Thinly sliced (optional)
0 oz
1. Prepare the Chicken
Gently pound chicken breasts to an even thickness of about 1/2 inch between sheets of parchment or plastic wrap. This ensures uniform and quick cooking.
2. Marinate the Chicken
In a bowl, whisk together soy sauce, fish sauce, grated ginger, grated garlic, the zest and juice of one lime, and peanut oil. Submerge the chicken breasts in this mixture and refrigerate for 1 to 4 hours to season and tenderize the meat.
3. Grill the Chicken
Preheat the grill to a high temperature. Brush additional peanut oil onto the grates to prevent sticking. Grill the chicken for 3 to 5 minutes per side until browned and cooked through.
4. Finish and Serve
Transfer the cooked chicken to a platter. Drizzle with sesame oil and a squeeze of lime juice, then garnish with chopped cilantro and sliced chilies if using. Serve immediately.
Use fresh lime juice, whisk in sesame oil, soy sauce, garlic, ginger, brown sugar, and chili paste for heat. Reserve some marinade for basting or sauce, ensuring it's cooked to avoid contamination.
Preheat the grill to medium-high and use a two-zone setup for searing and cooking through without burning.
Choose organic or free-range chicken breasts and pound them to uniform thickness for even cooking and better marinade absorption.
Grill for about 6-7 minutes per side until the internal temperature reaches 165°F, using an instant-read thermometer for accuracy.
Aim for a few hours up to overnight but avoid marinating for more than 24 hours to prevent a mushy texture due to acidity.
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