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Tuesday, April 28, 2009

Grilled Sesame Chicken by Tish

Note from Tish:
If the pieces of chicken are too big, you might want to cut them up before cooking. I recommend GRILLING these for the best results. They make yummy kabobs - I make ours with the chicken, onions, red bell peppers, mushrooms and pineapple. Use the marinade to baste them! Enjoy!

Yields 6 servings:(or roughly 12 kabobs)

1/2 cup olive oil
1 cup of WHITE grape juice
1/2 cup soy sauce
1 tsp. powdered ginger
1 Tbsp. dry mustard
1 tsp. ground black pepper
4 cloves of garlic, crushed or minced fine (I cheat and use the already prepared garlic in the jar -> 2 tsp = 4 cloves)
1/8 - 1/4 cup of sesame seeds (I think 1/8 cup is plenty)
1/2 cup green onions, tops and all
6 boneless, skinless chicken breasts

Combine all marinade ingredients and mix well. Place chicken breasts in 1 gallon size Ziploc freezer bag. Pour marinade over top of chicken. Remove excess air from bag, seal, and freeze. I mix mine around inside the bag a couple of times to make sure it gets all over the chicken.

Serving Day:
(*** Don't throw out the marinade - you need it to baste the chicken with***)
Thaw completely! If making kabobs, cut chicken into bite size pieces, add veggies/fruit of your choice to the skewers, and save marinade to baste kabobs with. If just grilling, cook till completely done, making sure to baste often with reserved marinade.

I serve these with rice and black beans!


  1. This was loved by our family!!!Thanks!!

  2. Yum! My grill master was not home to fix these, so I threw them in the oven. They were great! Thanks!

  3. Loved, Loved, Loved this! Chicken was so tender with a great flavor. My kids were begging for the leftovers for lunch the next day!!! I will definitely be doing this again on the grill this summer. Thanks, Tish.