Sticky Asian Grilled Chicken
Quick and easy Sticky Asian Grilled Chicken with a sticky sweet and savory Asian sauce!
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts pounded to ¾ inch thickness
- salt and pepper to taste
- 1 cup water
- ⅓ cup soy sauce (I use low sodium)
- ⅓ cup balsamic vinegar
- 1 tablespoon Sriracha sauce OR 1 tablespoon crushed red pepper flakes
- ¼ cup brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
Instructions
- Add water, soy sauce, balsamic vinegar, sriracha sauce (or red pepper flakes), brown sugar, sesame oil, and garlic to a medium sauce pan. Cover and simmer for about 20 minutes until reduced down to half.
- Uncover sauce pan and bring heat to medium-high, stirring regularly until thickened (about 8-10 minutes) then remove from heat. *Be careful not to let the sauce burn when it thickens.
- Grease and preheat the grill. Season both sides of chicken with salt and pepper to taste. Grill for 5-6 minutes on each side until cooked through.
- Drizzle chicken (or toss) with the sauce and garnish with cilantro, sesame seeds, or green onions if desired. Serve immediately.
Notes
Sriracha is a hot red chili sauce found in the Asian section of grocery stores.
Nutrition
Calories: 224kcal | Carbohydrates: 19g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1309mg | Potassium: 514mg | Fiber: 1g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
