4 boneless chicken breasts
2 tablespoons sesame seeds
1 tablespoons sugar
1/2 cup soy sauce
1 teaspoon ground ginger
1/4 cup water
2 cloves minced garlic
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 olive oil
1/8 teaspoon ground red pepper
1/4 cup chopped sweet onion
In a mixing bowl, whisk together the sesame seeds, sugar, soy sauce, ground ginger, water, garlic, rosemary, thyme, oil, red pepper and sweet onion. Add the mixture to a resealable plastic bag. Add the boneless chicken breasts, seal the bag after removing all excess air and place in the refrigerator for at least 4 hours. 8 to 12 hours is best. Preheat grill to medium heat. Remove the chicken breasts and reserve the marinate for basting. Grill boneless chicken breasts, turning occasionally and basting, for 20 minutes or until meat thermometer inserted in center registers 170F. Do not baste during the last 5 minutes of grilling. Discard any remaining marinade. Serves 4.
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