Grilled chicken with sesame-chili marinade
Prep Time:
25 minutes
Cook Time:
10 minutes
Servings:
Ingredients
  • 6 boneless skinless chicken breast halves
  • 1/2 cup soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup agave syrup or 2 tablespoons mild honey
  • 2 tablespoon dark toasted sesame oil
  • 1 tablespoon korean chili paste, sambal oelek or sriracha chili sauce
  • 1/4 onion, chopped
  • 1 small asian pear or other pear, peeled, quartered
  • 2 cloves garlic, crushed
  • 2 green onions, thinly sliced
Directions
  1. Pound each chicken breast half with a heavy, flat mallet between sheets of heavy plastic to a uniform 1/2-inch thickness. Place in a glass baking dish.
  2. Puree soy sauce, vinegar, syrup, sesame oil, chili paste, onion, 1/4 of the pear and garlic in a blender until smooth.
  3. Pour half of the mixture over the chicken.
  4. Turn chicken to thoroughly coat it with the marinade. Refrigerate chicken, turning once, for 1 or 2 hours.
  5. Refrigerate the remaining marinade in a covered container.
  6. Cut the remaining pear into fine slivers. Set aside. Prepare a grill for high heat.
  7. Remove chicken from marinade; place on grill directly over heat source.
  8. Cover grill; cook 2 minutes. Turn chicken. Cover; grill until nearly firm when pressed, about 2 more minutes.
  9. Transfer to a large platter.
  10. Serve sprinkled with slivered pear and green onions.