Grilled Chicken Breast with Oriental Glaze
Chicken, like pork, goes well with sweet bastes and glazes. Glazes are usually sweet, and caution is required to prevent them from burning. Since they are applied after the chicken is fully cooked, they can also be safely applied at the table as well.
1 large, skinless, boneless chicken half-breast
Canola oil for brushing
Salt and black pepper to taste
Prepare the glaze (recipe follows). Place the chicken between two sheets of plastic wrap and pound to a uniform thickness of approximately 1/2 inch. Prepare the grill for hot direct cooking. Brush the chicken with oil and season with salt and pepper. Grill the chicken for 4 minutes per side and then 1 more minute on the first side. Brush the chicken with glaze, turn and brush the other side and cook for 1 additional minute. Brush the chicken with additional glaze before serving.
2 tablespoons soy sauce
2 cloves garlic, minced or pressed
1/8 to 1/4 teaspoon red pepper flakes
1 tablespoon sesame oil
1/4 cup honey
Combine the first 3 ingredients (soy through pepper) in a small sauce pan and simmer over low heat until the garlic is cooked (approximately 5 minutes).
Remove from the heat, add the remaining ingredients, and stir until the honey is completely dissolved.