1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
2 garlic cloves, chopped
1 quarter size chunk ginger root, peeled and finely chopped
1 teaspoon chili powder
1 tablespoon sesame oil
1 tablespoon orange juice
1 teaspoon kosher salt
½ teaspoon black pepper
2 – 3 tablespoons toasted sesame seeds
Place the chicken, garlic, ginger, chili powder, sesame oil and orange juice in a large non-reactive shallow bowl and stir to combine. Cover and refrigerate at least ½ hour and up to overnight.
Remove and discard as much of the marinade as possible. Sprinkle the chicken with the salt and pepper. Prepare a grill or place a large cast iron or non stick skillet over high heat and when it is hot, add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.
Transfer the chicken to a platter, sprinkle with the sesame seeds and serve immediately.