Grilled Sesame-Ginger Chicken

Servings 4 people


  • 2 tablespoons teriyaki sauce
  • 1 tablespoon sesame seeds toasted
  • 1 teaspoon ground ginger
  • 1/2 tablespoon olive oil
  • 4 boneless skinless chicken breast halves 4-oz.


  • DO-AHEAD TIP: Toast sesame seeds.
  • Preheat indoor or outdoor grill to MEDIUM.
  • In a small bowl, combine teriyaki sauce, toasted sesame seeds, and ginger. Carefully brush the grill rack with olive oil.
  • Place chicken on the grill and cook for 15 to 20 minutes or until juices run clear, turning once after 10 minutes and brushing frequently with sauce mixture.
  • Discard any remaining sauce mixture.


LC SERVING SUGGESTION: Serve Cauli-Rice on the side (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add blanched snow peas tossed with sesame oil, salt, and pepper.
SERVING SUGGESTION: Serve brown rice instead of Cauli-Rice.
KOSHER: No changes necessary.
GLUTEN-FREE: Make sure teriyaki sauce is gluten-free.
NUTRITION: per serving: 162 Calories; 4g Fat; 27g Protein; 2g Carbohydrate; trace Dietary Fiber;
66mg Cholesterol; 419mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2
Fat. Points: 4
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