Grilled Chicken with Lotus Root and Ginger-Soy Glaze

Instructions

1. 1

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

   Tip: Make the glaze while prepping other ingredients to save time.

2. 2

   Pat the chicken breasts dry with paper towels and season both sides generously with half of the salt and pepper.

   Tip: Drying the chicken helps it achieve better browning and a crispier exterior.

3. 3

   Season the lotus root slices on both sides with the remaining salt and pepper, then toss lightly with 1 tablespoon of olive oil to coat evenly.

4. 4

   Preheat your grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking.

   Tip: If using a grill pan, medium-high heat on the stovetop works equally well.

5. 5

   Grill the chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to keep warm.

   Tip: Avoid moving the chicken too frequently to allow nice grill marks to form.

6. 6

   In batches, grill the lotus root slices for 3-4 minutes per side until golden brown and tender, brushing with remaining olive oil as needed. Transfer to a separate plate.

   Tip: Don't overcrowd the grill; give each slice space for proper heat contact.

7. 7

   Slice the cooked chicken breasts into 1/2-inch thick pieces and arrange on a serving platter alongside the grilled lotus root slices.

   Tip: Slicing reveals the beautiful grill marks and makes for easier serving.

8. 8

   Drizzle the ginger-soy glaze evenly over the chicken and lotus root, then garnish with fresh sliced green onions and toasted sesame seeds.

   Tip: Reserve a small amount of glaze to serve on the side if desired.