Grilled Chicken w/ Sweet & Spicy Chili Sauce
Ingredients
For the chicken:
- 1 tsp olive oil
- 4 boneless, skinless chicken breasts (4-6 oz each)
- S&P
For the sauce:
- 1 long, red chili pepper
- 1 1/2 garlic cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup rice vinegar*
- 1/4 cup honey
- 1 tsp low sodium tamari*
Instructions
For the chicken:
- Preheat grill or oven to 400 F.
- Drizzle ~1 tsp olive oil over chicken breasts and season w/ S&P.
- Grill chicken for 5 to 8 min per side OR bake for 20-25 min. Internal temp should be 165 F (cook time depends on size of breasts).
- Allow chicken to rest for ~10mins, stir Sweet & Spicy Chili Sauce (below) and spoon over chicken.
For the sauce:
- If using dry red chili pepper rehydrate by pouring boiling water over it in a shallow bowl.
- Cut 1 chili pepper in half and remove seeds to desired heat (¼ of seeds is plenty).
- Rough chop 1 chili and 1½ garlic cloves.
- To a food processor or blender add the following: 1 chopped chili pepper, 1½ chopped garlic cloves, ¼ tsp ginger, ¼ tsp salt and ¼ cup water.
- Blend on high until mostly smooth. Transfer mixture to a small pot and add ¼ cup rice vinegar, ¼ cup honey and 1 tsp tamari.
- Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until sauce reduces, ~15-20 mins.
Notes
*Read all ingredient lists; avoid added msg, sugar, gluten, etc.