• Katherine Arthurs

Our Favorite Ginger + Sesame Grilled Chicken

You guys this marinade it OUT OF THIS WORLD good. I've made this several times to perfect it + it just keeps getting better + better.

The grill does wonders with honey + chicken skin. Just sayin. The bite of ginger, garlic + coconut vinegar turns the chicken into moist little piece of heaven. Filled with flavor, char from the grill... you won't stop eating it. AND you don't need a dipping sauce for it. It's that good.

This is apart of our weekly routine now - simple marinade that creates tons of flavors.

Our Favorite Ginger + Sesame Grilled Chicken

1/3 cup soy sauce

1/4 cup coconut vinegar or rice wine vinegar

2 tablespoons honey

2 tablespoons sesame oil

2 heaping teaspoons minced garlic

2 tablespoons grated fresh ginger root

2 garlic cloves, chopped

2 tablespoons shallots, chopped

1 tablespoon raw sesame seeds

½ teaspoon ground black pepper

8-10 bone in + skin on chicken thighs

garnish with fresh cilantro, chives or scallions

Combine all the marinade ingredients - soy sauce through ground black pepper in a blender or mixing bowl. Blend for 3-4 seconds or simply just mix together with a spoon.

Using a baking pan with rimmed edges, pour the marinade over the chicken thighs. Flip the chicken over a few times so that each one is coated. Put the chicken in a single layer on the pan. Cover with plastic wrap + refrigerate for 2-4 hours.

When ready to cook, heat a grill to high heat. When the grill is heated up - turn the heat down slightly to medium high heat. Drip dry the chicken thighs + add to the grill skin side down. Grill for 4-6 minutes or until the skin is crispy. Flip over + cook for 8 more minutes or until the chicken is fully cooked.

Remove from the grill + let rest 2-3 minutes before serving. Garnish with fresh herbs.


This recipe was made #glutenfree , #dairyfree and #paleofriendy