Forget about take-out because this healthier version is 1000x better than any restaurant sesame chicken and comes together in 20 minutes.
Grilling chicken is a wonderful way to enjoy the summer season with your family and friends; it’s full of flavour yet lean and healthy. Marinated in a simple mixture that includes soy sauce, sesame oil and seeds, honey, ginger, garlic and green onion. It’s full of savoury, rich, salty and umami flavours.
These are not only a delight to look at (I mean look how great they look in front of the camera in these photos), but an impressive item to serve at your summer grilling parties.
Enjoy a healthy and unique summer recipe with these Grilled Ginger-Sesame Glazed Chicken Drumsticks. Rich and savoury chicken marinated in soy sauce, sesame oil, ginger, honey and green onions.
- 3 chicken legs cut into thighs and drumsticks you can use whichever parts you like, but they should be bone-in
- 1/2 cup soy sauce
- 3 garlic cloves peeled and crushed
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger root peeled and grated
- 4 medium green onions chopped
- 2 tablespoons toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 2 tablespoons brown sugar
To make the marinade, in a large plastic zipper bag, combine the soy sauce, garlic, vinegar, honey, ginger, onions, sesame oil, brown sugar and sesame seeds.
Add the chicken, squeeze any excess air out of the bag and seal tightly. Transfer the bag to the refrigerator for 30 to 60 minutes, and remove it from the fridge 20 minutes before you’re going to start cooking.
Prepare a grill or grill pan by spraying with a bit of canola cooking spray; heat to high.
Remove chicken from the marinade. Grill 6 minutes per side, until tender and fully cooked. Garnish with a salad of your choice and serve.
You could use this marinade recipe for preparing pork chops, steaks, and even fish or shrimp. Thin cuts of beef like skirt steak or flank steak would also work. But even with beef, marinating for more than an hour is unnecessary and can degrade the texture of the meat.
This time I opted to serve the chicken on a bed of mixed leave, avocado, olives, cherry tomatoes and mangoes with French dressing salad. Add on: steamed buttered new potatoes.