The Dukan Diet : The revolutionary French solution for permanent weight loss

Saturday, August 1, 2020

Teriyaki-Glazed Grilled Chicken

  • 8 boneless, skinless chicken breasts (each about 8 ounces)
  • 1/4 cup ketchup
  • 2 tablespoons hoisin sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sesame oil
  • 1 small garlic clove, grated
  • Kosher salt and freshly ground pepper

 Step 1
Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.

 Step 2
While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.

 Step 3
Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).

 Step 4
Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

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