Sesame Chicken

Grilled Sesame Chicken

Grilled Sesame Chicken

Sesame Chicken

  • Prep Time: 10 hours
  • Cook Time: 30 minutes
  • Total Time: 10 hours 30 minutes


  • 4 lbs boneless skinless chicken breasts
  • ½ cup light olive oil
  • ¼ cup white cooking wine
  • ¼ cup white wine vinegar
  • ½ cup soy sauce
  • 1 Tbsp ground ginger
  • 1 tsp dry mustard
  • ½ tsp pepper
  • 3 tsp garlic, minced
  • 4 tsp sesame seeds, toasted


Place chicken in large bowl. Mix remaining ingredients together in a small bowl. Reserve ½ cup marinade for basting. Pour remaining marinade into bowl with chicken. Cover and marinate several hours or overnight in refrigerator. Remove chicken from bowl; discard marinade. Grill chicken over medium heat, about 25-30 minutes or until juices run clear, turning frequently and basting with reserved marinade.


  1. This recipe makes enough to save half of the cooked chicken for another meal (if using it this week, refrigerate; if not, freeze).
  2. If you don’t want to grill the chicken, it can be baked at 350°F until it reaches an internal temperature of 165°F.
  3. You can buy pre-toasted sesame seeds at Asian markets or you can lightly toast your own.
  • Method: Grill

Keywords: chicken, grilled chicken, planned leftovers, sesame chicken, grill

Grilled Sesame Chicken

About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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