Grilled Chicken with Ginger

Instructions

1. 1

   In a small bowl, whisk together minced ginger, soy sauce, rice vinegar, honey, minced garlic, and sesame oil to create the glaze. Stir in red pepper flakes if using.

   Tip: Make the glaze while preparing the chicken to save time.

2. 2

   Pat the chicken breasts dry with paper towels and brush both sides with olive oil. Season generously with salt and pepper on all surfaces.

   Tip: Dry chicken ensures better browning and prevents sticking to the grill.

3. 3

   Preheat your grill to medium-high heat (around 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 golden crust to form.

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

5. 5

   Flip the chicken and immediately brush the cooked side with the ginger glaze. Cook for another 5-6 minutes.

   Tip: Apply glaze after flipping to prevent burning on the initial high-heat side.

6. 6

   Flip once more and brush the second side with remaining glaze. Cook for 3-4 minutes until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer.

   Tip: Using a thermometer ensures perfectly cooked, juicy chicken every time.

7. 7

   Transfer the grilled chicken to a serving platter and let rest for 3-4 minutes before serving.

   Tip: Resting allows juices to redistribute throughout the meat.

8. 8

   Garnish with toasted sesame seeds and sliced scallions. Serve with lime wedges on the side.

   Tip: Fresh scallions add a bright, oniony contrast to the rich ginger glaze.