Grilled Chicken Breasts
Cooking MethodGrilling
Ingredients
- 2 whole, boneless, skinless chicken breasts, split
- 4 tablespoons, plus 1 teaspoon, corn oil
- 7 medium cloves garlic, minced
- 1 1/2-inch piece ginger, peeled and minced
- 3 scallions, coarsely chopped
- 4 tablespoons plus 1 teaspoon brandy
- 4 tablespoons plus 1 teaspoon yellow bean paste
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
Instructions
Poke holes in the chicken with the tines of a fork. In a large bowl, mix together the remaining ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally. Heat the grill. Remove the chicken from the marinade. Scrape off excess and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with the sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes. Yield: Four servings.
