Sticky Asian Grilled Chicken Breasts
Sticky Asian Grilled Chicken Breasts
Ingredients
- 2 teaspoons ground ginger
- 2 teaspoons ground pepper
- 1 teaspoon onion powder
- 6 cloves garlic minced
- 1 tablespoon sweet chili sauce found in the international section of the grocery store
- ⅔ cup reduced sodium soy sauce
- ⅔ cup balsamic vinegar
- ⅔ cup brown sugar
- ⅔ cup honey
- 1 tablespoon cornstarch
- 1 tablespoon water
- 4 Chicken Breasts
Instructions
- In a dish, whisk together the ginger, pepper, and onion powder.
- Add the garlic and mix again.
- Add the wet ingredients and brown sugar, whisk to combine.
- Heat the saucepan to medium heat and bring the sauce to a boil.
- Once it starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid.
- Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture.
- Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken.
- This can take up to 10 minutes, or as little as 1-2 minutes.
- Remove from the heat and set aside to cool completely.
- Meanwhile, place chicken breasts in a ziploc bag and store in the fridge until the sauce is cool.
- Once cool, pour half of the sauce in with the chicken and marinate for 1 hour or overnight for ultimate flavor. *See note for freezer instructions.
- Place remaining marinade in a jar and store in the fridge.
- Heat a grill to medium high heat.
- Once hot, add the chicken and turn to medium heat.
- Cook for 5-6 minutes and turn over, baste the chicken with the remaining sauce and cook for 5-6 more minutes.
- Remove from the grill and let rest with tin foil sitting over it (not wrapped in foil) for 3 minutes and then slice and serve.
- We like ours over rice with freshly steamed or sautéed veggies. Serve with remaining sauce.
This article and recipe adapted from this site
