Grilled Sesame Herb Chicken

Name: Grilled Sesame Herb Chicken
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 4-6 boneless skinless chicken breasts; 1 cup finely chopped fresh Italian; ¼ cup fresh lemon juice; ½ cup red wine vinegar; 2 teaspoons sesame oil; ⅓ cup olive oil; 3 garlic cloves; ½ teaspoon dried marjoram; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 1 teaspoon coarse kosher salt; ½ teaspoon black pepper

User Reviews

4.8

27 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
4 Servings
Course
Main Course
Cuisine
American

Grilled Sesame Herb Chicken

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

4-6 boneless skinless chicken breasts
1 cup finely chopped fresh Italian flat leaf parsley
¼ cup fresh lemon juice from about 2 lemons
½ cup red wine vinegar
2 teaspoons sesame oil
⅓ cup olive oil
3 garlic cloves finely minced
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon coarse kosher salt
½ teaspoon black pepper

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Instructions

Pound each piece of chicken to an even thickness of 1/4- to 1/2-inch thick. I do this by placing each chicken breast one-by-one in a freezer ziploc bag (since the plastic is thicker than a regular storage bag), leaving the bag open to let air out, and pounding with the smooth end of my meat mallet or the bottom of a heavy skillet.
ALTERNATE METHOD: If the chicken breasts you are using are really thick, you can cut them in half (like a hamburger bun) to form two thinner cutlets.
Whisk together all the marinade ingredients: parsley, lemon juice, red wine vinegar, sesame oil, olive oil, garlic cloves, marjoram, thyme, oregano, salt and pepper.
Place the chicken in a baking dish or ziploc bag and pour the marinade over the top. Turn to coat the chicken in the marinade. Refrigerate for at least 30 minutes and up to 2 hours (any longer and the acidity in the marinade can "cook" the chicken and turn it white).
Preheat a grill to medium. Grill the chicken until cooked through and an instant-read thermometer reads 165 degrees F, about 3-4 minutes per side, depending on the thickness of the chicken.
Let the chicken rest, covered, for 5-10 minutes before slicing into strips and serving.

Notes

Spices: this chicken is an adaptation from a za'atar chicken recipe (which is a Mediterranean spice blend made up of sesame, thyme, marjoram and sumac). If you don't have marjoram in your spice cabinet, you can try using another dried herb (maybe basil or a little more thyme and oregano?). Obviously it will change the flavor just a bit but since this isn't necessarily a 100% authentic za'atar recipe, I think it will be just fine (although it is delicious with the marjoram).

Nutrition Information

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Serving 1 Serving Calories 325kcal (16%) Carbohydrates 3g (1%) Protein 25g (50%) Fat 23g (35%) Saturated Fat 3g (15%) Cholesterol 72mg (24%) Sodium 724mg (30%) Fiber 1g (4%) Sugar 1g (2%)