Grilled Sesame Lime Chicken Breasts

By Melissa Clark

Updated June 11, 2024

Grilled Sesame Lime Chicken Breasts
Andrew Scrivani for The New York Times
Total Time
30 minutes, plus at least 1 hour marinating
Rating
5(2,222)
Comments
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Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill. Chicken breasts do particularly well when pounded into an even thickness and cooked quickly over a hot fire, which chars the exterior but keeps them juicy inside. But if you or anyone in your clan would prefer dark meat to white, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs. Serve these with a cucumber salad and grilled eggplant in the heart of summer.

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Ingredients

Yield:4 servings
  • 4(6-ounce) boneless, skinless chicken breasts
  • 2tablespoons soy sauce
  • 2teaspoons Asian-style fish sauce
  • 1(2-inch) piece ginger, peeled and grated
  • 3garlic cloves, grated
  • 2limes, as needed
  • 2tablespoons peanut oil, more for grill
  • Sesame oil, as needed
  • Coarsely chopped cilantro, for garnish
  • Thinly sliced red or green chilies, seeded, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

324 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 755 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of ½ inch. Do not make them any thinner or they could dry out.

  2. Step 2

    In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.

  3. Step 3

    Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.

  4. Step 4

    Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.

Ratings

5 out of 5
2,222 user ratings
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Comments

kestrel sparhawk

I love every ingredient separately, but basically it came down to a lot of liquid salt with a finish of lime juice -- way too salty for my taste. Next time I'm adding half a can of coconut milk to the marinade, or possibly more. Of course, I'm a fan of coconut milk any time you get near fish sauce and limes.

John Pane

Excellent recipe, and easy. I did add some sesame oil to the marinade as well, since I often used a mix of soy and sesame oil as an ultra-quick marinade.
I think this chicken would go well in an Asian chicken salad of some sort.

J. Darken

Very good - instead of pounding the chicken, I sliced two enormous chicken breasts in half lengthwise. Pounding out the thicker parts might have been nice, but I was being lazy and I felt like the chicken turned out fine without it. Marinated the slices for an hour (used marinade recipe as written + sriracha) and then grilled them along with some zucchini and squash. Fast and tasty Tuesday night dinner.

Chef Tija

Some of the most tender and flavorful chicken I have ever made! It has been a goal to do better with meat so I am really grateful for this recipe! When I went to turn on my grill, I discovered it was not functional so I ended up using my convection roast setting at 375 for about 6 minutes per side. There is none left! The cilantro and the thinly sliced Serano peppers and lime squeeze absolutely made it pop. Paired with Jasmine rice cooked in chicken broth and steamed, buttered broccolli. Chef kiss!

Ed

Excellent recipe and easy to make. I didn’t have peanut oil so I substituted toasted sesame oil. This added to Asian flavor profile. The jalapeño and cilantro gave it the right amount of “kick”.

lizhobbins

DELICIOUS! And oh so easy. I did pound the chicken breasts to a little over 1/4”, but after 5 minutes per side they were very juicy. Only change was to use canola oil in lieu of peanut oil since I have given up trying to have on hand every possible oil. I thought that the amount of ginger and garlic would be overwhelming but everything mellowed out.

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