Ingredients

2 cups soy sauce
1/2 cup extra-virgin olive oil
1/4 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts, pounded thin

Instructions

Combine
the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice,
ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags.
Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags

on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour.
You can also freeze the chicken right in the marinade at this point. To do so fold each
bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up
to 2 months.

Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or
charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper
towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of
the grill to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and pepper. Lay the
chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm.
Serve with the sesame noodles and cucumber pickles.