Asian Glazed Chicken Breasts

Friday night was a fun night here for our family here in Northern California. Our two older kids came to dinner with their bf/gf. It was another glorious outdoor dining night…probably our last of the year, sadly. I wanted to make a chicken recipe for the gang. Our daughter, Em, isn’t a HUGE chicken gal, but I knew that if I made it with an Asian-type of marinade that she would enjoy it. So…I did a whole lot of homework and decided on these ingredients to add to the recipe. It was quite good and was scent of the sauce brought everyone into the kitchen wondering, “Oooh…what is for dinner? That smells so goooood!” Of course, that was music to my ears…and I was so happy it turned out well.

This makes the house smell great!

This makes the house smell great!

Asian Glazed Chicken Breasts

1 cup rice vinegar (or apple cider vinegar)

1/2 cup plus 2 Tbs Honey

2/3 cup low salt soy sauce

1/4 cup sesame oil

3 Tbs Asian Chili garlic sauce

6 Tbs garlic, minced

salt

8 chicken breasts

1 tsp sesame seeds, roasted til golden

1/4 cup chopped green onion

Combine first 7 ingredients above. (vinegar through salt).

Marinate the chicken breasts in 1/2 of this marinade for about an hour (you can probably get away with longer than that, but that is how long I did mine) and put the remaining marinade in a saucepan. Bring to a boil and let cook for 15-30 minutes and thickened and boiled down a bit.

When ready to cook, remove the chicken from the marinade (toss the marinade) and grill the breasts on the grill until done. Be sure to baste the chicken with the cooked marinade at least one time. (I don’t do the grilling part, so I am not sure how long they take…you can also cook these in the oven)

Remove from grill and put on platter. Sprinkle with the sesame seeds and the green onion.

What did I love about this recipe? I love the way this made the house smell. Plus it tasted just like it smells…deeeeeLISH!

What didn’t I love about this recipe? Well, I guess that I had to buy a few of these ingredients especially for this recipe. No biggie…I will incorporate these into other recipes!

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