Sesame Marinade for Chicken
"This is a quick and easy marinade for chicken. I came up with it one day while cleaning out my spice cabinet. I made it for my family one night with white rice and steamed veggies and they really enjoyed it."
photo by diner524
- Ready In:
- 6hrs 12mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄4 cup vegetable oil
- 1⁄4 cup rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 stalk green onion (chopped)
- 1 pinch crushed red pepper flakes
- 4 (7 ounce) chicken breasts
directions
- Mix all ingredients together.
- Pour over 4, 6 to 8 ounce chicken breasts.
- Let marinade in refrigerator for 2 to 6 hours.
- Remove from marinade and discard.
- Grill chicken for approximately 5 to 6 minutes per side.
- Serve with rice or steamed vegetables.
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Reviews
-
This was a very tasty and different marinade for chicken, not the common teriyaki, citrus or Italian marinaded chicken. I liked the flavor and that it was grilled, rather than fried in oil. I didn't tasted the sake, which I didn't have on hand, and had to buy. I also liked that there was very little soy sauce and the pinch of red pepper flakes was just the right heat for me(can't do real hot). I served this with recipe #146665 and green beans. I will make again, but, not bother with sake and add more garlic. Thanks for a great recipe!! -
This was a really tasty marinade. I used it on chicken pieces instead of chicken breast & let the chicken marinate overnight. I baked the chicken in the oven for about 45 to 50 mins. I had to substitute Chinese Rice Wine for the Sake because I didn't have any Sake on hand. I served this with white rice and spooned some of the juices from the pan over the rice. I will definitely make this again.
Tweaks
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This was a really tasty marinade. I used it on chicken pieces instead of chicken breast & let the chicken marinate overnight. I baked the chicken in the oven for about 45 to 50 mins. I had to substitute Chinese Rice Wine for the Sake because I didn't have any Sake on hand. I served this with white rice and spooned some of the juices from the pan over the rice. I will definitely make this again.
RECIPE SUBMITTED BY
Ambassador27
United States
I am a 30 y/o self taught chef. I am married w/ two beautiful 3 y/o twin girls who love to eat. My wife is a meat and potatos type of gal, she doesn't share my passion for cooking but she makes a mean grilled cheese! I do just about all the cooking at home and work full-time as a chef too, so you could say I cook ALOT! I wouldn't trade it for the world.
