Grilled Chicken with Charred Carrot and Ginger-Soy Glaze

Instructions

1. 1

   Whisk together soy sauce, minced ginger, honey, rice vinegar, sesame oil, and garlic in a small bowl to create the glaze. Set aside.

   Tip: Make the glaze while your grill preheats to save time.

2. 2

   Pat the chicken breasts dry and season both sides generously with salt and pepper. Brush lightly with olive oil.

   Tip: Dry chicken cooks better and gets a superior crust on the grill.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.

4. 4

   Place chicken breasts on the hot grill and cook for 6-7 minutes without moving them, allowing a nice char to develop.

   Tip: Resist the urge to flip early—this creates those desirable grill marks.

5. 5

   Flip the chicken and brush generously with the ginger-soy glaze. Cook for another 6-7 minutes until the internal temperature reaches 165°F.

   Tip: Use a meat thermometer for perfectly cooked chicken every time.

6. 6

   While the chicken cooks, toss the carrot batons with a pinch of salt and olive oil, then place them directly on the grill grates alongside the chicken.

   Tip: Carrots need about 12-15 minutes total to become tender with charred edges.

7. 7

   Arrange the grilled chicken and carrots on a serving platter. Brush the carrots with the remaining glaze.

8. 8

   Garnish with toasted sesame seeds and fresh sliced scallions. Serve immediately while still warm.

   Tip: Toast sesame seeds in a dry pan for 2-3 minutes to enhance their nutty flavor.