Asian Grilled Chicken - George Foreman

 

INGREDIENTS

• 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

INSTRUCTIONS

1. Combine all marinade ingredients in a small bowl.
2. 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.
3. Preheat grill to high.
4. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes.
5. Transfer to a serving platter.

Source: Skinny Taste