Sticky sweet and delicious Asian sauce, quick and easy Sticky Asian Grilled Chicken! Am I the only one, or does the “sticky” immediately evoke images of the overly emotional licking good?
That’s exactly what chicken food is. A lot of courtesy licking his finger on the grill summer. Asian flare.
Talking about glare…. firework…. What are you doing for July 4th? Do you have a barbecue menu in the large backyard? Of course, you know, on the ball. On the other hand, my menu is never planned. I thought I could make some spicy barbecued ribs on the grill for a millisecond, but I’m sure I’ll stick to my BBQ chicken sandwiches, which rose 99.8% after a terrible test this morning. I made them for the fourth of July festivities last year and they were a big hit – the coleslaw got back the cabbage hunters in seconds.
- 4 boneless skinless chicken breasts, pounded to 3/4 inch thickness
- salt and pepper to taste
- 1 cup water
- 1/3 cup soy sauce (I use low sodium)
- 1/3 cup balsamic vinegar
- 1 tablespoon Sriracha sauce (hot red chili sauce found in the Asian section of grocery stores) OR 1 tablespoon crushed red pepper flakes
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- 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.