Instructions

• Preheat the grill to 400°F.
• In a bowl, whisk together 2 tablespoons soy sauce, 2 teaspoons honey, 1 tablespoon lime juice, 1 clove garlic (minced), 1 tablespoon ginger (chopped), 1 tablespoon sesame oil, and half of the 1/2 tablespoon white & black sesame seeds; reserve the other half of the sesame seeds for garnish.
• Place the 2 skin-on chicken breasts in a resealable plastic bag or a shallow dish, pour the marinade over the chicken to coat, seal or cover, and refrigerate for at least 30 minutes.
• Remove the chicken from the refrigerator and discard the used marinade. (Pat the chicken dry with paper towels if you prefer to reduce flare-ups.)
• Place the chicken on the preheated grill and cook 6 minutes on the first side, then flip and cook 6 minutes on the second side, or until an instant-read thermometer inserted into the thickest part reads 165°F.
• Transfer the chicken to plates and garnish with the handful of fresh coriander and the reserved sesame seeds.