Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

There's a lot of flavor going on here: Tahini, sesame oil, soy sauce, ginger, orange zest, and garlic all intermingle to create a marinade you won't want to forget. Incorporating orange (or any citrus) zest is a great way to add on extra flavor without preservatives or artificial ingredients. Speaking of which, don't toss that extra marinade. Save it for basting or splash some on top of greens for an easy, flavorful salad. We even suggest making more marinade that you can use to boost the flavor of veggies, fish, and meat throughout the week.


Credit: Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen

Recipe Summary

35 mins
2 hrs
Serves 4 (serving size: 1 chicken breast)


Ingredient Checklist


Instructions Checklist
  • Whisk together tahini, soy sauce, sesame oil, honey, garlic, ginger, orange zest, orange juice, and 1 teaspoon of the salt in a small bowl until creamy. Reserve 1/3 cup marinade for basting. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and gently massage chicken to distribute marinade and coat chicken. Chill chicken in bag at least 1 hour or up to 12 hours.  

  • Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 450°F, close lid, and preheat pellet grill 10 to 15 minutes.  

  • While grill preheats, remove chicken from marinade, letting excess drip off; discard marinade in bag. Sprinkle chicken with remaining 1 teaspoon salt. Place chicken on grill grate, close lid, and grill, turning and basting every 5 minutes with 1/3 cup reserved marinade, until a thermometer inserted in thickest portion of chicken registers 155°F, 15 to 20 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 10 minutes.