Grilled Sesame Chicken

This grilled sesame chicken is juicy, tender, and packed with flavor thanks to a simple ginger-sesame marinade. Whether you want to toss it on a salad, layer it in a grain bowl, or enjoy it with your family’s favorite sides, this recipe has you covered. Plus, I include easy steps for grilling or baking so you can make it anytime!

Can you believe we’re already more than halfway through August? I swear the summer breezes just flew by! Before we dive into pumpkin spice everything, I want to share this must-try grilled sesame chicken with you. The marinade is seriously so easy and bursting with ginger and sesame goodness, you’ll want to make it again and again. And, whether you fire up the grill or use your oven, this recipe fits your schedule all year long.

My family loves this grilled sesame chicken served a bunch of different ways. Think crunchy salads (I’ve got one coming your way soon!), hearty rice or noodle bowls, or just right off the grill with a pile of veggies and some coconut rice on the side. Just look at those gorgeous grill marks and that rich color—it’s a real winner. I’m excited for you to try it!

Summer might be winding down, but there’s still time to enjoy one last fresh and flavorful meal like this grilled sesame chicken. It all begins with a quick ginger-sesame marinade that combines toasted sesame oil, creamy tahini, savory soy sauce, tangy rice vinegar, garlic, and fresh ginger. The best part? It whips up in no time and then does all the hard work flavor-wise while you relax.

This post will walk you through everything you need: how to make the marinade, the best times to marinate (from 30 minutes up to 24 hours), step-by-step tips for grilling or baking your chicken perfectly juicy, plus ideas for serving—whether it’s salads, grain bowls, or simple sides. I also include smart storage tips and answers to your common questions. This recipe is flexible enough for a quick weeknight dinner, meal prep for the week, or a weekend grill party.

Keep scrolling for the full recipe, detailed cooking tips, and some tasty variations so you can make juicy, flavorful grilled sesame chicken anytime you want.

Why the Marinade Delivers Flavor

When it comes to a great chicken marinade, I always look for three key parts that deliver juicy, flavorful results every time:

• Fat: This usually comes from oil or creamy dairy like full-fat yogurt or buttermilk, which helps keep the meat tender and adds richness.
• Acid: Think vinegar or citrus juice—this component breaks down the chicken’s fibers and boosts flavor.
• Seasonings: Fresh or dried herbs, spices, garlic, ginger—these bring the punch of flavor that makes you say “wow.”

This grilled sesame chicken recipe ticks all these boxes with toasted sesame oil, rice vinegar, soy sauce, fresh garlic, and grated ginger, plus a hint of sweetness and heat. The result? A marinade full of loving layers of flavor that make your chicken irresistible.

Prefer a saucier, takeout-style stovetop version? Try our Delicious Sesame Chicken recipe.

Ingredients for the Recipe

• 1 pound boneless skinless chicken breast
• 1/4 cup low sodium soy sauce or coconut aminos
• 2 cloves garlic, minced
• 2 tablespoons brown sugar or coconut sugar
• 1 tablespoon tahini
• 1 tablespoon sesame oil (preferably toasted sesame oil)
• 1 tablespoon rice vinegar
• 1 tablespoon fresh grated ginger
• 1 tablespoon sesame seeds
• 1/2 teaspoon red pepper flakes
• Sliced green onion
• Sesame seeds

Grill or Bake Instructions

1. Pound chicken breasts to an even thickness of about 3/4 to 1 inch.
2. Whisk together soy sauce, minced garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sesame seeds, and red pepper flakes in a large bowl.
3. Reserve a portion of the marinade in a separate container if you plan to use it as a sauce (boil before serving).
4. Add the chicken to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes or up to 24 hours.
5. Remove chicken from the fridge and let sit at room temperature for 10–15 minutes before cooking.
6. To grill: preheat grill to 400°F and oil the grates (or brush the chicken with oil) to prevent sticking.

7. Grill chicken 6–8 minutes per side, until a meat thermometer reads 165°F at the thickest part.

8. To bake: preheat oven to 400°F and place chicken on a parchment-lined baking sheet or in a baking dish.
9. Bake chicken 20–30 minutes at 400°F, until the thickest part reaches 165°F; optionally brush with sesame oil and broil 1–2 minutes for extra color.
10. Use a meat thermometer to verify the chicken reaches 165°F.
11. Let the cooked chicken rest 5–10 minutes before slicing.
12. Slice the chicken and garnish with sliced green onions and a sprinkle of sesame seeds.

Tips for Juicier Chicken

Little tweaks can make a big difference here. I promise these tips will help you get the best juicy grilled sesame chicken every time:

• Even thickness is key: Pound the chicken breasts so they’re about 3/4 to 1 inch thick, helping them cook evenly without drying out.
• Marinate right: At least 30 minutes works, but one hour is even better for flavor. Planning ahead? You can marinate up to 24 hours, but don’t go longer—too much acid can change the chicken’s texture.
• Bring it to room temp: Let the chicken rest on the counter 10-15 minutes before cooking so it cooks through evenly.
• Preheat and oil your grill grates (or brush the chicken with a bit of oil) to prevent sticking and get those perfect grill marks.
• Use a meat thermometer: Aim for 165°F at the thickest part. This guarantees safe, juicy chicken every time.
• Rest before slicing: Let the chicken sit for 5-10 minutes after cooking to let the juices settle. This keeps every bite tender.
• If you want to serve the marinade as a sauce, set some aside before adding the raw chicken. The marinade used with raw chicken needs to be boiled before eating to be safe.
• Substitutions: Boneless skinless thighs are great here; they stay extra juicy and just reduce cook time a bit. If you don’t have toasted sesame oil, use a neutral oil and maybe add a touch of tahini or a drizzle of toasted sesame oil for flavor.
• For baked chicken with extra color, give it a minute or two under the broiler at the end or brush on a little sesame oil before broiling—just watch carefully so it doesn’t burn!

Serving Ideas and Substitutions

• Slice it over a big, crunchy veggie salad for a quick, fresh dinner.
• Turn it into a tasty sandwich or wrap for lunch on the go—try a swipe of homemade jalapeño bacon jam for a sweet-heat kick.
• Serve alongside grilled veggies and fragrant coconut rice for a comforting meal.
• Skewer strips and pair with a creamy peanut dipping sauce for a fun appetizer or snack.
• Mix into a flavorful noodle bowl for a filling, protein-packed lunch or dinner.

How to Store and Prep Ahead

Planning ahead makes weeknights easier! Here’s how to store your grilled sesame chicken for best results:

• Before cooking: Keep the chicken marinating in the fridge in an airtight container or bag for up to one full day. Then grill or bake as you like.
• After cooking: Once the chicken has completely cooled, store it in an airtight container in the refrigerator. It will keep well for 3-4 days and reheat nicely.

Common Questions Answered

• Q: Can I swap chicken thighs for breasts?

  A: Yes! Boneless, skinless thighs stay juicy and tender. Just reduce cooking time slightly, and cook until they reach 165°F internal temperature.

• Q: How long should I marinate the chicken?

  A: Aim for at least 30 minutes to get good flavor. One hour is even better. You can marinate up to 24 hours if you want to prep ahead, but avoid longer to prevent the acid from changing the texture.

• Q: Can I turn the marinade into a sauce?

  A: Yes! Just be sure to save some marinade before adding the chicken. If using leftover marinade, boil it for several minutes to kill bacteria before serving.

• Q: Can I bake instead of grill?

  A: Definitely. Bake at 400°F for about 20-30 minutes, depending on thickness, until it reaches 165°F internally. Use a parchment-lined sheet or baking dish and broil briefly for extra browning, if you like.

• Q: I only have regular sesame oil. Is that okay?

  A: Regular sesame oil tends to be milder and less toasted in flavor. If possible, add a teaspoon of toasted sesame oil or a tablespoon of tahini to mimic the rich sesame taste.

• Q: How do I reheat the leftovers?

  A: Gently reheat sliced chicken in a skillet over medium-low heat or cover with foil and warm in a 300°F oven. This helps keep it moist. If you plan to use the chicken in salads or bowls, slice before reheating.

• Q: Is this recipe gluten-free?

  A: Yes! Use low-sodium tamari, certified gluten-free soy sauce, or coconut aminos to keep it gluten-free.