Ginger sesame soy grilled chicken is a pound of chicken breast soaked in a salty, nutty marinade of soy sauce, rice vinegar, sesame oil, garlic, and ginger, then grilled until glossy and browned. It takes ten minutes to prepare, cooks in fifteen, and serves four.
Brown sugar balances the salt and helps the surface caramelize, red pepper flakes add a gentle kick, and sesame oil gives the whole dish a toasted aroma. Cut into even pieces, the chicken cooks quickly and stays tender, making a fast Asian inspired dinner for any night.
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Why You Will Love Ginger Sesame Soy Grilled Chicken
The marinade is whisked in two minutes from pantry bottles and spices.
Cutting the chicken into even pieces means it cooks fast and evenly on the grill.
The salty, sweet, and nutty flavors suit rice bowls, salads, and skewers alike.
What You Need for Ginger Sesame Soy Grilled Chicken
- The marinade is half a cup of soy sauce, a quarter cup of rice vinegar, two tablespoons of sesame oil, three minced garlic cloves, and two tablespoons of brown sugar.
- The seasoning is one teaspoon of ground ginger and half a teaspoon of red pepper flakes, and the protein is one pound of chicken breasts cut into equal pieces.
Soy sauce. It brings salt and savory depth.
Rice vinegar. It adds mild, bright acidity.
Sesame oil. It adds a rich, toasted aroma.
Garlic and ginger. They add a sharp, warm base.
Brown sugar. It balances the salt and caramelizes on the grill.
Cooking Ginger Sesame Soy Grilled Chicken Step by Step
1. Whisk. Whisk the soy sauce, vinegar, sesame oil, garlic, brown sugar, ginger, and pepper flakes in a bowl.
2. Marinate. Add the chicken, stir to coat, and refrigerate for at least thirty minutes.
3. Heat the grill. Heat a grill or grill pan to medium high heat and oil the grates.
4. Grill. Lift the chicken out of the marinade and grill for six to seven minutes per side until it reaches 165 F.
5. Rest and serve. Rest for five minutes, then slice or serve whole.
Cut the chicken into pieces of the same thickness, or pound thick breasts to an even half inch. Thin parts dry out while thick parts stay raw, so even pieces are the surest way to keep the meat juicy. Skewers work well for chunks, and soaking wooden ones for thirty minutes keeps them from burning.
Brown sugar chars quickly on a hot grill, so keep the heat at medium high and watch the first side closely. If the outside darkens too fast, move the chicken to a cooler zone and finish it with the lid closed. A light brush of oil on the grates stops the sugar from sticking.
How to Serve Ginger Sesame Soy Grilled Chicken
Serve the chicken over steamed rice with sesame seeds, sliced green onions, and a side of stir fried vegetables or cucumber salad. For more Asian style chicken, try grilled Hawaiian teriyaki chicken, Hawaiian teriyaki chicken breasts, teriyaki chicken lettuce wraps, or air fryer sesame chicken.
Storing and Reheating Ginger Sesame Soy Grilled Chicken
Refrigerate leftover chicken in an airtight container for up to three days. Reheat in a skillet over medium heat with a splash of water, or warm it in a 350 degree oven covered with foil, so it does not dry out. Freeze cooked chicken for up to three months.
Helpful Tips for Ginger Sesame Soy Grilled Chicken
Flag the allergens. This dish contains soy, wheat, and sesame, and soy sauce is salty, so check every label.
Do not taste the marinade. Do not taste marinade that touched raw chicken, and wash your hands, bowl, and tongs after handling it.
Check the temperature. Chicken is safe at 165 F, so check the thickest piece.
Use fresh ginger. Grate a thumb sized piece for brighter flavor.
Swap the sugar. Honey works in place of brown sugar.
Add lime. A squeeze at the end freshens the plate.
Toast sesame seeds. A sprinkle adds crunch.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe handling of cooked chicken.
For a stronger flavor, marinate the chicken for up to four hours, but not longer, since the vinegar can make the surface soft. For more heat, add a spoonful of chili garlic sauce, and for more sweetness, use honey instead of brown sugar. The same base works on thighs, which are even more forgiving.
If you do not have a grill, use a hot cast iron skillet for about six minutes per side, or roast the chicken at 400 degrees F for twenty minutes. Spoon the pan juices over rice for extra flavor, and finish with green onions and sesame seeds.
FAQ About Ginger Sesame Soy Grilled Chicken
How long should ginger sesame soy grilled chicken marinate?
Thirty minutes to four hours is ideal.
Can you make ginger sesame soy grilled chicken ahead of time?
Yes. Marinate it a few hours early or grill it a day ahead.
Can you freeze ginger sesame soy grilled chicken?
Yes. Freeze it raw in the marinade or cooked for up to three months.
Can I use low sodium soy sauce?
Yes. It keeps the dish from tasting too salty.
Can I bake it instead?
Yes. Bake at 400 degrees F for twenty minutes.
Ginger Sesame Soy Grilled Chicken
Equipment
- Grill
- Mixing bowl
- Meat thermometer
Ingredients
Main Ingredients
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 2 tbsp brown sugar
- 1 tsp ground ginger
- ½ tsp red pepper flakes
- 1 lb boneless chicken breasts cut into equal pieces
Instructions
Cooking
- Whisk. Whisk the marinade ingredients in a bowl.
- Marinate. Coat the chicken and refrigerate for 30 minutes.
- Heat. Heat the grill to medium high.
- Grill. Grill 6 to 7 minutes per side to 165 F.
- Rest. Rest for 5 minutes and serve.
