2 ratings

Grilled Chicken with Sesame-Chili Marinade

Enjoy this grill chicken with some zesty marinade
Courtesy of Chicago Tribune

Grilled chicken is always a solid choice for a meal. But take it to another level with this zesty marinade. 

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Ready in
35 m
25 m
(prepare time)
10 m
(cook time)
Calories Per Serving


  • 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 Tablespoons 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


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.

Puree soy sauce, vinegar, syrup, sesame oil, chili paste, onion, 1/4 of the pear and garlic in a blender until smooth.

Pour half of the mixture over the chicken.

Turn chicken to thoroughly coat it with the marinade. Refrigerate chicken, turning once, for 1 or 2 hours.

Refrigerate the remaining marinade in a covered container.

Cut the remaining pear into fine slivers. Set aside. Prepare a grill for high heat.

Remove chicken from marinade; place on grill directly over heat source.

Cover grill; cook 2 minutes. Turn chicken. Cover; grill until nearly firm when pressed, about 2 more minutes.

Transfer to a large platter.

Serve sprinkled with slivered pear and green onions.