Recipe
Exquisite Asian Grilled Chicken
Black bean paste is what separates this marinade from the usual soy-and-garlic routine, backed by rice vinegar, white wine, brown sugar, ginger and a dash of hot pepper sauce. Most of the six-plus hours is hands-off marinating — the chicken breasts soak up the funk and the sweetness before a quick turn on the grill. Four servings, worth planning ahead for.
Ingredients
For the marinade | |
|---|---|
1 | pound boneless skinless chicken breast |
1⁄4 | cup rice vinegar |
2 | tablespoons black bean paste |
1 | tablespoon soy sauce |
1 | teaspoon brown sugar |
1 | tablespoon white wine |
1 | teaspoon dry mustard |
1 | teaspoon hot pepper sauce |
1 | teaspoon peanut oil |
4 | cloves garlic cloves, minced |
2 | fresh gingerroot, minced |
3⁄4 | cup chopped scallion |
Instructions
For marinating the chicken | |
|---|---|
| 1. | Place chicken in a large baggie or plastic or glass pan. |
| 2. | Combine all other ingredients and mix well; pour over chicken. |
| 3. | Cover and chill for at least 6 hours or overnight. |
For cooking the chicken | |
| 1. | Remove chicken from marinade; grill for 5 minutes per side or until cooked through. Alternatively, bake with the marinade at 375°F for 30 minutes or until juices run clear when pierced with a fork. |
| 2. | If grilling, heat the marinade until boiling, reduce slightly, then simmer for 3 minutes and serve over the grilled chicken. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 163.7 kcal |
| Protein | 25.3 g |
| Fat | 4.3 g |
| Carbohydrates | 4.3 g |
| Fiber | 0.7 g |
| Sugar | 1.8 g |
Published on Aug 14, 2024 by Luminița
