Grilled Orange Sesame Chicken and Vegetables

Martha Stewart Living, April 2000
  • Yield Serves 6
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  • 3 oranges
  • Juice of 1 lemon
  • 1 tablespoon white-wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 tablespoons toasted sesame oil
  • 3 whole boneless, skinless chicken breasts, cut in half
  • 2 pounds (2 bunches) asparagus, trimmed
  • 6 small (1 3/4 to 2 pound) zucchini, cut on the diagonal 1/4-inch thick
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 2 teaspoons toasted sesame seeds


  1. Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.

  2. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.

  3. Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

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