Broiled Chicken Breasts with Sesame and Agave
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons agave nectar
- 1 tablespoon tamari
- 1 tablespoon toasted sesame oil
- 4 bone-in chicken breast halves with skin
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper, to taste
- 1 tablespoon sesame seeds
In a shallow dish, combine olive oil, sesame oil, agave, tamari, salt and pepper, and stir to combine.
Add chicken and turn to coat. Cover and refrigerate for at least 6 hours or up to overnight.
Preheat the broiler and position a rack about 10-inches from the heat source.
Remove chicken from the marinade and place skin-side up in a glass baking dish.
Spoon about half of the reserved marinade over the chicken and broil, checking periodically that it is not burning, until skin is browned, about 10 minutes.
Turn chicken over and top each chicken breast with remaining marinade.
Broil until cooked through, about 15 minutes more, watching carefully and basting as needed so chicken does not burn.
If chicken gets too dark and begins to burn, simply turn off broiler and turn oven on to 450°F.
Sprinkle chicken with sesame seeds before serving.
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- 1 tablespoon extra-virgin olive oil
- 2 tablespoons agave nectar
- 1 tablespoon tamari
- 1 tablespoon toasted sesame oil
- 4 bone-in chicken breast halves with skin
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper, to taste
- 1 tablespoon sesame seeds