Ingredients
1 Tbsp. sesame seed, toasted
2 tsp. grated ginger
2 Tbsp. honey
2 Tbsp. soy sauce
4 (4 oz.) skinned, boned chicken breast halves
vegetable cooking spray
thin green onion strips (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Toast for nutty depth — tahini, gomashio, garnish, bread
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Toast for nutty depth — tahini, gomashio, garnish, bread
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Combine the first four ingredients in a small bowl; stir well and set aside. Place the chicken between two sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Coat the grill rack with cooking spray; place on grill over medium-hot coals. Place the chicken on the rack and cook four minutes on each side, basting frequently with the soy sauce mixture. Transfer the chicken to a serving platter; garnish with the green onions, if desired. Serves four.