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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.
source http://recipetocooking.blogspot.com/2019/01/sticky-asian-grilled-chicken-breasts.html
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