Grilled Chicken with Edamame

Instructions

1. 1

   Combine rice vinegar, soy sauce, sesame oil, minced garlic, ginger, honey, and 2 tablespoons of olive oil in a bowl to create the marinade.

   Tip: Whisk the marinade until honey is fully dissolved for even flavor distribution.

2. 2

   Pat chicken breasts dry with paper towels and season with salt and pepper on both sides.

   Tip: Drying the chicken helps it develop a better crust when grilled.

3. 3

   Place chicken in a shallow dish, pour half the marinade over it, and refrigerate for at least 15 minutes while preparing other ingredients.

   Tip: Reserve the remaining marinade for the edamame.

4. 4

   Preheat grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

5. 5

   Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F, then transfer to a cutting board and let rest for 5 minutes.

   Tip: Avoid moving chicken frequently; let it develop a nice char before flipping.

6. 6

   While chicken cooks, toss edamame with remaining 2 tablespoons of olive oil, salt, and pepper in a grill-safe skillet or cast iron pan.

7. 7

   Place the edamame skillet on the grill and cook for 8-10 minutes, stirring occasionally, until pods are lightly charred and heated through.

   Tip: The edamame should have some color and a slight smoky flavor.

8. 8

   Toss the warm edamame with reserved marinade and top with sliced green onions and sesame seeds.

9. 9

   Slice the grilled chicken and arrange on plates with the edamame mixture. Drizzle any remaining marinade over the chicken if desired.

   Tip: Slicing the chicken against the grain makes it more tender.