Ingredients for Asian Grilled Chicken Campbell's Kitchen
- 1 cup Swanson Chicken Broth
- 1/4 cup Soy Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Brown Sugar
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1.5 lbs Boneless Skinless Chicken Breasts
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How to Make Asian Grilled Chicken Campbell's Kitchen
- In a shallow, non-metallic dish, whisk together 1 cup Swanson chicken broth, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes.
- Add 1.5 lbs boneless, skinless chicken breasts to the marinade, ensuring they are fully coated.
- Cover the dish and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
- Remove chicken from the marinade, reserving the marinade.
- Preheat grill to medium-high heat. Grill chicken for 15-20 minutes, turning occasionally and brushing frequently with the reserved marinade, until the internal temperature reaches 165°F (74°C).
- In a small saucepan, bring the remaining marinade to a boil over medium heat. Reduce heat and simmer for 2-3 minutes, or until slightly thickened. Serve the delicious sauce over the grilled chicken.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
6g
Fat
5g
Carbs
0g