Grilled Sesame Chicken Breast

This grilled chicken breast keeps the ingredient list tight and the flavors clean. Reduced-sodium soy sauce, brown sugar, chopped garlic, and sesame seeds make a marinade that needs at least two hours to really work its way into the meat, but rewards you with a sticky, caramelized crust on the grill.

The sesame seeds pull double duty here. Some go into the marinade to infuse the liquid, while others toast on the surface of the chicken as it grills, adding tiny pops of nutty crunch to every bite.

Brown sugar is used sparingly, just a tablespoon, which keeps this diabetic-friendly while still giving the chicken enough sweetness to caramelize properly over the coals. The sugar chars at the edges and creates those dark, slightly bitter grill marks that taste better than they look.

Baste frequently while grilling. Each coat of reserved marinade adds another thin layer of flavor and helps the chicken stay moist as it cooks.

Pro Tips

• Pound the chicken breasts to even thickness before marinating. Uneven pieces cook unevenly, leaving you with dry thin spots and raw thick spots.
• Use reduced-sodium soy sauce as written. Regular soy sauce in a two-hour marinade will make the chicken unpleasantly salty.
• Grill 4-5 inches from medium-hot coals, not directly over the hottest spot. The sugar burns fast at high heat.
• Let the chicken rest 5 minutes after grilling. Cutting too soon releases all the juices.

Variations

• Honey sesame: Replace the brown sugar with a tablespoon of honey for a slightly different sweetness and glossier glaze.
• Spicy kick: Add a teaspoon of sriracha or gochujang to the marinade for Korean-style heat.
• Sheet pan version: Broil the marinated chicken on a sheet pan for 6-7 minutes per side if grilling isn’t an option.