Ingredients

The following ingredients have 4 Servings
  • 6 thin boneless skinless chicken cutlets (3 oz each)
  • 2 tbsp lemon juice
  • 2 tbsp toasted sesame seeds
  • 2 cloves garlic (minced)
  • 2 tsp fresh ginger (peeled and minced)
  • 2 green onions (minced)
  • 1/4 cup low sodium soy sauce (for gluten free, use tamari)
  • 1/4 cup teriyaki sauce
  • 1 tsp honey
  • 2 tsp sesame oil

Instruction

  • Combine all marinade ingredients in a small bowl.
  • Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.
  • Preheat grill to high.
  • Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes.
  • Transfer to a serving platter.