Turn on the BBQ and serve up with Crunchy Cabbage Summer Salad
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Grilled Sesame Ginger ChickenCourse: Gluten Free, Dairy Free, Refined Sugar free
Serve it up over my summer crunchy cabbage salad!
1 pound boneless skinless chicken breast
3 tablespoons tamari or soy sauce
3 cloves garlic, peeled + minced
2 tablespoons maple syrup
1 tablespoon tahini
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated or finely chopped
1 tablespoon sesame seeds
½ teaspoon red pepper flakes
- In a large bowl, whisk together the tamari, garlic, maple syrup, tahini, sesame oil, rice vinegar, ginger, sesame seeds and red pepper flakes.
- Add chicken, cover and place in the fridge for roughly 30 minutes or up to 24 hours.
- To grill: Preheat the grill to 400 degrees F. Grill chicken for about 6-8 minutes per side; chicken is done when a meat thermometer reads 165 degrees F. Time will vary depending on the size of your chicken breast.