Easy Recipe Finder
Recipe Feeder
2 clove Garlic -- minced
2 tbs. Rice Wine Vinegar
2 tbs. Hoisin Sauce
1/4 cup Soy Sauce
1 tsp. Sesame Oil
1/2 tsp. Ginger Root -- grated
1/2 tsp. Chili Paste
4 each Chicken Breast
Combine all ingredients except the chicken in a shallow glass dish large enough to hold the chicken in one layer. Stir well to mix. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 1 to 2 hours in the refrigerator, covered. Drain chicken from marinade and place on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Makes 4 servings.
2 tbs. Rice Wine Vinegar
2 tbs. Hoisin Sauce
1/4 cup Soy Sauce
1 tsp. Sesame Oil
1/2 tsp. Ginger Root -- grated
1/2 tsp. Chili Paste
4 each Chicken Breast
Combine all ingredients except the chicken in a shallow glass dish large enough to hold the chicken in one layer. Stir well to mix. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 1 to 2 hours in the refrigerator, covered. Drain chicken from marinade and place on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Makes 4 servings.
Last edited:
