Directions 8 steps | 140 Minutes
In a mixing bowl, whisk together the soy sauce, brown sugar, honey, mirin, lemon-lime soda, garlic, ginger, sesame oil and black pepper.
Add the chicken and coat thoroughly.
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
Using a fine-meshed strainer, strain the marinade into a small pot.
Bring the marinade to a boil. Boil for 3-4 minutes, until the sauce thickens. Skim off and discard any foam that rises to the top.
Heat a grill pan or a cast-iron skillet over medium-high heat. Cook the chicken for 2-3 minutes per side, or until the chicken is cooked through.
Brush the glaze onto the chicken.
Garnish the chicken with scallions and roasted sesame seeds. Serve wrapped in lettuce or over steamed rice. Enjoy!
- To make this recipe gluten free friendly, use tamari instead of soy sauce.