4 organic, free-range chicken breasts
1 teaspoon of toasted sesame oil
1/8 cup of tamari gluten-free soy sauce
1/2 cup juice of Asian Pear (if you can’t find Asian pear, fresh clementine or fresh orange juice will do)
2-4 tablespoons of hot korean pepper paste
1 bunch of scallions, chopped
4 garlic cloves, smashed and chopped
Sea Salt/Black pepper to taste
Large red leaf lettuce leaves (for wrapping)
In a air-tight container, mix marinade ingredients well. Taste and season with salt and pepper as you wish. Then add chicken breasts and massage marinade in with your hands. Seal container and leave in fridge to marinate overnight or at least 8 hours.
Remove from fridge an hour before cooking. Heat a cast-iron pan, when smoking, add a teaspoon of coconut oil or grapeseed oil. Grill chicken breasts for 3-5 minutes on each side or until done (depending on the thickness).
Garnish with sesame seeds and more chopped scallion, serve immediately with large red leaf lettuce wraps.