Grilled Chicken With Sesame-Chili Marinade

Grilled Chicken With Sesame-Chili Marinade
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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.
Prep Time
25
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 35 minutes
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.
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