The spicy-sweet marinade that flavors this chicken couldn’t be easier. A sprinkling of chopped fresh cilantro is a natural taste complement.
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon hoisin sauce
1 tablespoon olive oil
1/2 to 1 tablespoon Asian chili sauce, such as Sriracha
2 large garlic cloves, minced
1/4 teaspoon kosher salt
4 boneless skinless chicken breast halves
1/4 cup chopped cilantro
1. Combine vinegar, honey, hoisin sauce, oil, chili sauce, garlic and salt in small bowl.
2. Make 4 (1/2-inch-deep) diagonal cuts into each chicken breast; place in 9-inch square glass baking dish. Spoon hoisin mixture over chicken; turn to coat thoroughly. Cover and refrigerate 1 to 4 hours, turning occasionally.
3. Heat grill; oil grill grates. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Sprinkle with cilantro.
4 servings
PER SERVING: 185 calories, 5.5 g total fat (1.5 g saturated fat), 26.5 g protein, 5.5 g carbohydrate, 75 mg cholesterol, 170 mg sodium, 0 g fiber