4 boneless chicken breast halves, with or without the skin
2 tbsp sesame seeds
Salt and pepper
2 tbsp (30 ml) honey
1 tbsp (15 ml) rice vinegar
3 tbsp finely diced celery
3 tbsp unsweetened shredded coconut, toasted
2 tbsp chopped celery leaf
2 tbsp chopped fresh cilantro
Preheat the grill, setting the burners to medium-high. Oil the grate.
In a bowl, combine the oil and sambal oelek. Add the chicken and coat thoroughly. Sprinkle with the sesame seeds. Season with salt and pepper. Grill for about 7 minutes on each side or until the meat is cooked. Set aside on a plate and let rest for 5 minutes. Slice.
In a bowl, combine the honey and vinegar. Set aside.
In a bowl, combine all the ingredients.
Serve the chicken with the sauce. Sprinkle generously with the gremolata.
You can serve the grilled chicken over a Two Celery Purée, omitting the Parmesan cheese (see recipe).