Return to Home Page Get a Catalog Search Enter Online Store

This recipe from Mary's mom is nice for entertaining because it takes a while to grill, giving you time to mingle with your guests.

  • 2 fryer chickens or 8 bone-in breasts


  • 1/4 Cup soy sauce
  • 1/4 Cup sesame oil
  • 1 TB. lemon zest (zest of 1 lemon) or 1 tsp. MINCED LEMON PEEL
  • 2 TB. lemon juice (juice of 1 lemon)
  • 2 cloves garlic, minced (1/2 tsp. MINCED GARLIC)
  • 1-2 tsp. TARRAGON


  • 2 TB. red wine vinegar
  • 2 TB. soy sauce
  • 3 TB. sesame oil
  • 1 TB. grated fresh ginger
  • 2 TB. sugar

Use kitchen shears or a heavy knife and cut out each backbone. Cut through the breast to make two halves for each chicken. Trim fat and excess skin. Place in a bowl or large bag. Pour marinade over the chicken. Let sit in the refrigerator, turning occasionally, for 12-18 hours.
Remove the chicken from the marinade and pat dry. Discard marinade. Grill over low heat until cooked through, to 165° internal temperature. The chicken can also be browned on a hot grill and finished in a 350° oven. When the chicken is done, remove to a platter and immediately pour the vinaigrette over the chicken.

Whisk together well. Sprinkle 2-3 TB. toasted SESAME SEEDS over the chicken before serving if desired.
To toast the sesame seeds, place in a skillet over medium heat and cook until browned, about 3-5 minutes, shaking the pan often.

Prep. time: 20 minutes
Marinating time: 12-18 hours
Cooking time: 40-60 minutes
Serves: 6-8

Nutritional Information:
Serving Size 6.0 oz. (171g)
Calories 340
Calories from Fat 200
Total Fat 22g 34%
Saturated Fat 5g 26%
Cholesterol 95mg 31%
Sodium 590mg 25%
Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 31g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 8%

Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Basil California .4 oz. 1/2 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Sesame White Mexican 2.4 oz. 1/2 cup jar

©2009 Penzeys Spices. All rights reserved.