Grilled Sesame Lime Chicken Breasts

By Melissa Clark

Updated June 10, 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(2,328)
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.

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Ratings

5 out of 5
2,328 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.

Heather

Quick, easy and flavorful

Marky

Not a big fan of this recipe or chicken breast in general. Chicken was oily and had too much citrus flavor. Should have known better than to grill chicken with no natural fat or bone, but the wood smoke at least masked the yucky background flavors.

Winnie R.

Upon reading another reviewer's recommendation to add coconut milk to the marinade, I decided to pair this dish -- made as written -- with NYT's coconut braised collards and it was a heavenly combination.

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