Asian Grilled Chicken

Original pictures take www.rachelcooks.com site

Asian Grilled Chicken

I love spring! It’s so nice to get outside and use my grill.

Here is a tasty Asian inspired recipe for grilled chicken recipe I love to make when the weather warms. Letting it marinade overnight gives you the best results. This marinade is also great on boneless, skinless thighs. Serve this with a salad, rice or vegetables.

Asian Grilled Chicken Recipe

Gina’s Weight Watcher Recipes

Servings: 3 • Size: 2 cutlets • Points +: 6 pts • Smart Points: 6

Calories: 295.9 • Fat: 6.1 • Carbs: 11.4 • Fiber: 1.3 • Protein: 39.9

6 thin boneless skinless chicken cutlets (3 oz each)

For the Marinade:

2 tbsp lemon juice

2 tbsp toasted sesame seeds

2 cloves garlic, minced

2 tsp fresh ginger, peeled and minced

2 green onions, minced

1/4 cup low sodium soy sauce (for gluten free, use tamari)

1/4 cup teriyaki sauce

1 tsp honey

2 tsp sesame oil

Directions:

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter.