INGREDIENTS
- 4 boneless skinless chicken breasts
- ½ cup soy sauce
- 1/3 cup light brown sugar
- ¼ cup sweet chili sauce
- ¼ cup toasted sesame seed oil
- ¼ cup apple cider vinegar
- 2 Tablespoons honey
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
TO THICKEN THE SAUCE:
- ¼ cup water
- 2 teaspoons cornstarch
ALSO NEEDED:
- Oil for the grill
INSTRUCTIONS
- Place chicken in a Ziploc bag or container.
- In a medium bowl whisk together all ingredients except for the water and cornstarch.
- Reserve ½ cup of the marinade mixture and set aside.
- Pour remaining marinade over prepared chicken breasts.
- Seal bag or cover container and refrigerate for 1 hour.
- Preheat grill to 375F then brush grill grates.
- Grill marinated chicken breasts 7 minutes on each side or until internal temperature reaches 165F.
- While chicken is grilling, combine water and cornstarch in a sauce pan over medium low heat then add the reserved marinade. Simmer until it begins to thicken.
- Brush thickened sauce over chicken as it finishes grilling.
- Enjoy!
NOTES
- You can marinate chicken with this recipe overnight in the refrigerator.
- Suggested sides are rice, sesame seeds and green onions.
- Add one Tablespoon sriracha to spice this up!
- Discard all liquid marinade as soon as the chicken goes on the grill.
- Make this on the stove top! In a large pan, heat 1 tablespoon oil over medium high heat. Place marinated chicken breasts in hot pan then cook for 3 minutes. Turn the chicken breasts, reduce the temperature to medium and cover. Cook an additional 5 minutes or until internal temperature reaches 165F. Add reserved marinade and cook until it begins to thicken.