Summer is just around the corner–at least the calendar says so, even if the weather this week isn’t saying so! And I’m ready to uncover the grill and get cooking!

This recipe for Sesame Grilled Chicken is my go-to recipe for summer hospitality. It’s easy to fix. And it’s just different enough to be special. It’s one of my Top Ten Favorite Recipes from O Taste & See Some More!–a guarantee that it’s a great recipe and you’ll love using making it this summer!

I’ve always used chicken cutlets or tenders with this marinade, though I’m sure you could use bone-in chicken pieces. I’ve just found that it takes longer to get the chicken done all the way through so have prefer using butterflied cutlets or chicken tenders. If you live overseas–like I do–you may not be familiar with tenders. They are that little piece of chicken meat that is almost separated from the cutlet itself. They don’t sell them here in Italy–and I’m sad about that because as the name implies, they are always tender. Not sometimes tender. But always. The tenderness of cutlets, I’ve learned, is a little less dependable. Sometimes they’re moist, and other times, even when I’m careful to not overcook them, the cutlets are as wood!  However, the soy sauce in this recipe will tenderize the driest cutlet you can find. You have my word on it.

The marinade is fairly simple…half a cup each of these three ingredients…

…and then a few additions of flavor…

The marinade ingredients are simply combined…

…and the the chicken pieces are added to the marinade…

Stir everything together well to make sure the pieces are completely coated…or, if you prefer, pour the marinade into a plastic bag with the chicken and toss it all together before sealing.

It’s a good idea to marinate the chicken at least four hours…I usually marinate it the day before I cook it. I have found, however, that if it marinates much longer than that, the flavors become almost too strong and the texture of the meat disintegrates. So I  just seal your container (or bag) of marinade and chicken…

…and refrigerate four hours to overnight…

If I use chicken tenders, I thread them on a skewer before grilling. Then, just remove the chicken from the marinade and grill until cooked through. This will depend completely on how thick your pieces are. My thinly fileted chicken cutlets only take about 4-5 minutes per side.

I served them here with my Rice and Spinach Pilaf and an arugula salad. But I love that this Sesame Grilled Chicken goes with almost any summer salad! So versatile!

Enjoy! Ciao!


Sesame Grilled Chicken

Yield: Serves 8-12

Sesame Grilled Chicken


  • Chicken pieces, or cutlets, or tenders--enough for 8-12 people
  • Marinade:
  • 1/2 C. (125 ml) olive oil
  • 1/2 C. (125 ml) white wine
  • 1/2 C. (125 ml) soy sauce
  • 1-2 T. grated fresh ginger (or 1 tsp. powdered ginger)
  • 1 T. dry mustard
  • 1 tsp. pepper
  • 4 cloves of garlic, minced
  • 3 T. sesame seeds


  1. Combine marinade ingredients and pour over chicken. Marinate chicken 4-8 hours (or overnight for more flavor) in the fridge.
  2. Grill over medium heat until meat is no longer pink. cutlets, basting occasionally.

This recipe is on page 131 of O Taste & See Some More!


  1. 5-16-2012

    We love making this recipe, Debbie! It is a winner. We also love your Elaine Martin’s marinade. Those two are our favorites and I seldom try any others because those two are just so good!

  2. 5-16-2012

    Ooops – I meant that we seldom try other marinades. (Not other recipes – that would make for a rather dull diet to only eat these 2 recipes – as good as they are! ha! =)

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