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Ingredients
- MARINADE:
- 2 fryer chickens or 8 bone-in breasts
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 1 tbsp lemon zest (zest of 1 lemon) or 1 tsp Minced Lemon Peel
- 2 tbsp lemon juice (juice of 1 lemon)
- 2 cloves garlic, minced (1/2 tsp minced garlic)
- 1-2 tsp tarragon
- VINAIGRETTE:
- 2 tbsp red wine vinegar
- 2 tbsp soy sauce
- 3 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 2 tbsp sugar
- 1/4 tsp freshly ground pepper
- Whisk together well.
Details
Servings 6
Preparation
Step 1
Use Kitchen shears or a heavy knife and cut out each backbone. cut through the breast to make two halves for each chicken. Trim fat and excess skin. Place in a bowl or large bag. Pour marinade over the chicken. Let sit in the refrigerator turning occasionally for 12-18 hours.
Remove the chicken from the marinade and pat dry. Discard marinade. Grill over low heat until cooked through, to 165 internal temperature. The chicken can also be browned on a hot grill and finished in a 350 degree oven. When the chicken is done, remove to a platter and immediately pour vinaigrette over the chicken.
Sprinkle 2-3 tbsp toasted Sesame Seeds over the chicken before serving if desired. To toast the sesame seeds, place in a skillet over medium heat and cook until browned, about 3-5 minutes shaking the pan often.
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