Delicious Asian chicken with a sweet-savory glaze. This recipe is great for last-minute company or a quick dinner by rounding it out with a baked potato and tossed salad.
Ingredients
- soy sauce: 0.25 cup
- honey: 2 Tbsp
- sesame oil: 4 tsp
- garlic: 2 clove (crushed)
- ginger root: 3 slices (fresh)
- skinless, boneless chicken breast halves: 4 piece
Metric Conversion
Stages of cooking
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Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
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Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.
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Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).
