Hearts in Hawai'i

Asian Grilled Chicken
9/25/2011

Marinade Ingredients:

  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 3 Tb red wine vinegar
  • 2 Tb finely snipped fresh parsley
  • 2 Tb grated peeled gingerroot or 1 tsp ground ginger
  • 1/2 tsp pepper
  • 1 medium garlic clove, minced
  • 3 skinless chicken breast halves (about 12 oz each)
  • Cooking spray

    1. In a small bowl, whisk together the marinade ingrediants

    2. Pour into a large resealable plastic bag

    3. Discard all visible fat from chicken. Add the chicken to the marinade. Seal the bag and turn to coat. Refrigerate for at least 2 hours, turning occasionally

    4. Lightly spray a grill rack with cooking spray. Preheat the grill on high

    5. Grill the chicken 30-45 minutes, or until no longer pink in the center, brushing the pieces with marinade and turning them frequently

    6. To protect against harmful bacteria, wash the basting brush between bastings until the chicken surface turns white

    7. Cut each breast in half before serving

    Per serving: 167 calories, 0.5g saturated fat, 79 mg cholesterol, 349 mg sodium, 32g protein

    • Next: 10/31/2011--Megastorm Memories

    Previous: 9/13/2011--Grilled Teriyaki Sirloin

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    last updated november 14, 2021