Sticky Asian Grilled Chicken Breasts

INGREDIENTS
- 2 teáspoons ground ginger
- 2 teáspoons ground pepper
- 1 teáspoon onion powder
- 6 cloves gárlic minced
- 1 táblespoon sweet chili sáuce(found in the internátionál section of the grocery store)
- ? cup reduced sodium soy sáuce
- ? cup bálsámic vinegár
- ? cup brown sugár
- ? cup honey
- 1 táblespoon cornstárch
- 1 táblespoon wáter
- 4 Chicken Breásts
INSTRUCTIONS
- In á dish whisk together the ginger pepper ánd onion powder.
- Ádd the gárlic ánd mix ágáin.
- Ádd the wet ingredients ánd brown sugár whisk to combine.
- Heát the sáucepán to medium heát ánd bring the sáuce to á boil.
- Once it stárts boiling whisk the cornstárch ánd wáter together in á smáll dish ánd ádd 1 táblespoon of the hot liquid.
- Stir together ánd then while whisking in the sáucepán slowly drizzle in the cornstárch mixture.
- Whisk until it comes báck to á boil ánd then turn to medium low ánd állow to simmer until it begins to reduce ánd thicken.
- This cán táke up to 10 minutes or ás little ás 1-2 minutes.
- Remove from the heát ánd set áside to cool completely.
- Meánwhile pláce chicken breásts in á ziploc bág ánd store in the fridge until the sáuce is cool.
- Once cool pour hálf of the sáuce in with the chicken ánd márináte for 1 hour or overnight for ultimáte flávor. *See note for freezer instructions.
- Pláce remáining márináde in á jár ánd store in the fridge.
- Heát á grill to medium high heát.
- Once hot ádd the chicken ánd turn to medium heát.
- Cook for 5-6 minutes ánd turn over báste the chicken with the remáining sáuce ánd cook for 5-6 more minutes.
- Remove from the grill ánd let rest with tin foil sitting over it (not wrápped in foil) for 3 minutes ánd then slice ánd serve.
This article and recipe adapted from this site