Grilled Sesame Lime Chicken Breasts

This is one of my staple (and delicious!) grilled chicken recipes, courtesy of Melissa Clark from The New York Times. Follow her for her fabulous recipes that never fail to deliver that "wow" factor.

Grilled Sesame Lime Chicken Breasts


Quantity Ingredients
4 (6-ounce each) boneless, skinless chicken breast
2 tbsp / 25 ml soy sauce
2 tsp/ 10 ml Asian-style fish sauce
1 (2-inch) piece fresh ginger, peeled and grated
3 garlic cloves, grated
2 limes, as needed
2 tbsp / 25 ml peanut oil, more for grill
sesame oil, as needed
coarsely chopped cilantro, for garnish
thinly sliced fresh jalapeno peppers seeded, for garnish (optinal)


Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.

In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.

Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.

Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.

Maked 4 servings.

Nutrition Facts

Serving Size Per Serving
Calories 323
Carbohydrates 7
Sugar 1
Fiber 1
Protein 40
Fat 15
Saturated Fat 3
Trans Fat 0
Sodium 755