Ingredients for Asian Grilled Chicken
- Hoisin Sauce
- 2 tablespoons rice vinegar
- Black Bean Paste
- 2 cloves minced garlic
- 1 tablespoon grated fresh gingerroot
- Scallion
- 1/4 cup soy sauce
- White Wine
- Dry Mustard
- Hot Pepper Sauce
- Peanut Oil
- 1.5 lbs boneless, skinless chicken breast
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How to Make Asian Grilled Chicken
- In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 2 cloves minced garlic, and 1 teaspoon ground red pepper flakes (optional).
- Add 1.5 lbs boneless, skinless chicken breasts to the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 2 hours, or preferably 4-6 hours, for maximum flavor.
- Preheat grill to medium-high heat. Remove chicken from marinade, discarding the marinade.
- Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Alternatively, bake chicken in a preheated oven at 375°F (190°C) for 25-30 minutes, or until cooked through.
- In a small saucepan, bring the reserved marinade to a boil over medium heat.
- Reduce heat and simmer for 3 minutes, or until slightly thickened. (Optional: Strain the marinade before simmering to remove solids.)
- Serve the grilled chicken drizzled with the reduced marinade. Garnish with chopped cilantro and sesame seeds, if desired.
Nutrition Information (Approximate per serving)
Sodium
242 g
Sugar
291g
Fat
19g
Carbs
45g
