Asian Grilled Chicken | Skinnytaste


  • 6 thin boneless skinless chicken cutlets (3 oz each)
  • 2 tbsp lemon juice
  • 2 tbsp toasted sesame seeds
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, peeled and minced
  • 2 green onions, minced
  • ¼ cup low sodium soy sauce (for gluten free, use tamari)
  • + 3 more ingredients
    • ¼ cup teriyaki sauce
    • 1 tsp honey
    • 2 tsp sesame oil

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 mi...

View full recipe at SpringPad


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