STICKY ASIAN GRILLED CHICKEN BREASTS RECIPE

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 along the ginger, pepper, and onion powder.

• Add the garlic and blend once more.

• Add the wet ingredients and refined sugar, whisk to mix.

• Heat the cooking pan to medium heat and produce the sauce to a boil.

• Once it starts boiling, whisk the amylum and water along in a very tiny dish and add one tablespoon of the new liquid.

• Stir along so whereas whisking within the cooking pan, slowly drizzle within the amylum mixture.

• Whisk till it comes back to a boil so intercommunicate medium low and permit to simmer till it begins to cut back and thicken.

• this could take up to ten minutes, or as very little as 1-2 minutes.

• take away from the warmth and put aside to cool down utterly.

• Meanwhile, place chicken breasts in a very ziploc bag and store within the icebox till the sauce is cool.

• Once cool, pour half the sauce in with the chicken and steep for one hour or long for final flavor. *See note for electric refrigerator directions.

• Place remaining marinade in a very jar and store within the icebox.

• Heat a grill to medium high heat.

• Once hot, add the chicken and switch to medium heat.

• Cook for 5-6 minutes and switch over, baste the chicken with the remaining sauce and cook for 5-6 a lot of minutes.

• take away from the grill and let rest with tin foil sitting over it (not wrapped in foil) for three minutes so slice and serve.