BrokeAss Gourmet

BrokeAss Gourmet

Hoisin-Sesame Grilled Chicken Breasts

  • Prep Time 0:30
  • Cook Time 0:08
  • Estimated Cost $13.00
  • 9 Comments

It’s easy to rely on versatile, healthy and relatively inexpensive chicken when you’re cooking on a budget…it’s also easy to get sick of it.

Well, I never get sick of this preparation of my good old standby, the boneless, skinless chicken breast. It is (and I hate to sound corny, but it’s true) lip-smackingly delicious. I love to slice these and then serve them atop lightly dressed spinach with toasted almonds and sliced strawberries for a gorgeous and filling full-meal salad.

Ingredients

  • 1/4 cup soy sauce Pantry
  • 1/8 cup hoisin sauce $1.50 for 10 oz.
  • 2 tbsp Asian sweet chili sauce $2 for 10 oz.
  • 2 tbsp brown sugar Pantry
  • 2 tbsp toasted sesame oil $2 for 8 oz.
  • 4 cloves garlic, finely minced Pantry
  • 1 small (1" piece ginger, peeled and minced (about 1 tbsp) $0.50
  • 2 boneless, skinless chicken breasts $5
  • vegetable or olive oil for grill pan Pantry
  • 2 scallions, sliced $1 for a bunch
  • toasted sesame seeds for garnish $1 for 1/8 cup

Recipe Serves 2

Directions

  1. In a medium bowl, whisk together soy sauce, hoisin, Asian sweet chili sauce, sesame oil, garlic and ginger.
  2. Place chicken in a resealable gallon-size plastic bag. Carefully pour marinade in, seal and move bag around to ensure marinade covers both pieces of chicken. Place bag in the refrigerator for at least 20 minutes and up to 2 hours.
  3. Lightly brush a grill pan with oil and heat over medium-high heat. Grill chicken until fully cooked, about 3-4 minutes on each side.
  4. Garnish with scallion slices and sesame seeds.

Category: Meals

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What They're Saying

bethany, on Sep 30, 07:56 AM, wrote:

hi gabi! just curious- is toasted sesame oil the same thing as sesame oil? if not… is it something you can grab at any ol’ asian market?

a big fan of your recipes; excited to try this one soon! :)

RoyCorbett, on Oct 2, 12:23 AM, wrote:

You can always cut the halves into pieces after grilling. I will write my paper today here: So for two chickens (4 halves): 1 cup of neutral oil (like canola), 1 egg, 2 cups vinegar (white or apple cider), 3 Tablespoons kosher salt (that is not a misprint), 2 Tablespoons no salt added Poultry Seasoning (you can buy many brands of no salt added poultry seasoning or you can make your own not adding salt), 1 teaspoon ground black pepper. In a very large bowl whisk egg and then add oil whisking constantly then add vinegar whisking constantly and then add all seasonings and whisk (you can also do this whole process in a large blender). Set aside 1/2 to 2/3 cup of the marinade for basting. Pour remaining marinade over chicken halves, cover and refrigerate for 24 hours. Turn chicken in marinade occasionally if not fully covered. Drain chicken well before grilling then put halves on grill (charcoal is great but gas works fine too) and grill basting occasionally with the reserved marinade (not the marinade the chicken was sitting in). When done you can cut the pieces into smaller serving size pieces.

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So tasty indeed

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