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Chile Basil Sesame Chicken

Chile Basil Sesame Chicken

Robyn Webb

Chicken breasts marinated in olive and sesame oils, chicken broth, and soy sauce with a tasty kick of sesame seeds, chile peppers and basil. Lightly grilled and heavily enjoyed by you! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 57.1 g
  • 114%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 2370 mg
  • 95%

Based on a 2,000 calorie diet


  1. To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours.
  2. Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate.
  3. Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.
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This Thai inspired flavor makes a very EASY, yet impressive dish. My family asks for it weekly since their first taste & I have picky eaters! I've served it with rice & broccoli (I've also chopped it & stirred it all together for a single dish). It's also a good dish for company.


The 24 hours of marinating time is way too long, which made the meat extremely salty. Otherwise it's a good recipe.


All in all this was an okay recipe. I think it had a slightly odd flavor (can't figure out just what it was) but it was completely eaten at dinner so it wasn't bad. I don't think I'll make it again though.