Ingredients
18ozchicken cutlets,6 thin pieces (3 oz each), boneless, skinless
2tbsplemon juice
2tbspsesame seeds,toasted
2clovesgarlic,minced
2tspfresh ginger,peeled and minced
2green onions,minced
¼cupsoy sauce,low sodium, or for gluten-free, use tamari
¼cupteriyaki sauce
1tsphoney
2tspsesame oil
Preparation
Combine all the marinade ingredients in a small bowl.
Pour the mixture over the chicken. Turn each piece to coat evenly with the marinade. Cover the container and refrigerate for a minimum of 3 hours, but preferably overnight.
Preheat the grill to high.
Begin to grill the chicken with the top-side down for about 5 minutes until it is well-browned or charred. Turn and cook the other side for 3 more minutes.
Transfer to a serving platter. Serve while hot.
