makes two servings
1/4 cup sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon (about 4") peeled and chopped fresh ginger
2 cloves garlic, minced
2 tablespoon light brown sugar
juice 1/2 lime
2 organic chicken breasts (about 6 oz each)
fine sea salt
freshly ground black pepper
1. Add the sesame oil, soy sauce, ginger, garlic, brown sugar, and lime juice to a small bowl. Stir to combine.
2. Pour the sauce into a gallon-size plastic zippered bag.
3. Generously salt and pepper both sides of each chicken breast. Add the chicken breasts to the zippered bag, squeeze out the excess air, and seal the bag closed.
4. Place the bag on a plate and marinate the chicken in the refrigerator for at least one hour. (The longer, the better.) I tend to flip the bag over a few times while the meat marinates.
5. Remove the chicken from the fridge about 20 minutes before grilling to allow it time to come to room temperature.
6. Grill the chicken for 10-15 minutes (about 4-7 minutes per side), or until the internal temperature reaches 165 degrees. Cover with foil and let rest for 5 minutes. Serve the breasts whole or cut the chicken into slices and serve.