I grilled these chicken breasts with the plan of using them to top an Asian salad. However, they turned out so delicious, I decided to devote an entire blog post to them. A few minutes to mix up the marinade, a little time in the refrigerator, and onto a hot grill. I love to make marinades and especially when I just taste and mix and add and taste and continue until I get it just right!
You can enjoy these chicken breasts as they are cooked here alongside a side of steamed or fried rice or you can slice or chunk up the chicken to top a salad or inside a wrap.
Here's the marinade:
1/4 cup low sodium soy sauce
1 t. Five Spice powder
1 T. rice wine vinegar
2 t. sesame oil
1 T. fish sauce
1 t. granulated garlic OR 2 garlic cloves, minced
1/4 t. red pepper flakes
juice and zest of one lime
1 t. freshly grated ginger
1/4 - 1/2 t. salt
1/4 t. freshly ground black pepper
Whisk together all ingredients. And taste! if you want a little more of this or that, add and taste again. It's important to learn to trust your taste when you're cooking. Use my list as YOUR guideline and adjust accordingly.
Place marinade in a non-reactive bowl and add 3 - 4 boneless, skinless chicken breasts. Cover and place in refrigerator for 1 - 3 hours.
Heat gas grill on high heat until temp reaches 400 degrees. Place chicken on grill and lower heat so that it remains between 350 - 375 degrees. Grill, turning chicken after it will release easily from the grill grates. Grill, turning as needed, until internal temperature of chicken reaches 160 degrees.