Chili Sauce Grilled Chicken

1/4 cup low sodium soy sauce
1 Tbsp. vegetable oil
1/4 cup chili sauce
1 tsp. minced garlic
1/2 tsp. ground ginger
1/2 tsp. black pepper
2 Tbsp. honey
4 chicken tenderloins or 2 boneless, skinless chicken
    breasts butterflied

Place chicken in a shallow dish with cover.  Mix all other ingredients together.  Pour over chicken and toss to coat both sides.  Refrigerate covered 8-10 hrs.  When ready to use, grill chicken.  Serves 2

Martha:  I found a recipe for a Japanese Soy Chicken that I actually misread.  One of the ingredients was for Asian chile oil and I read it as chili sauce.  Yes I was in a hurry.  No problem.  The chili sauce gave it a delicious taste that I will use again.  I also cut down the amount of chicken.  The original recipe called for 4 boneless, skinless chicken breasts which I felt was too much for the amount of marinade so I cut it in half and also increased the marinade time to make sure the flavor really soaked up in the chicken.  This mixture turned out so good that I want to give it a try with pork.  Almost forgot, this can be cooked on an indoor grill too.

Dijon Grilled Chicken

2 Tbsp. Dijon mustard
2 Tbsp. Mayonnaise
2 tsp. cider vinegar
1 tsp. black pepper
1 tsp. salt
2 tsp. minced garlic
4 boneless, skinless chicken breast halves

Slice the chicken down the center (butterfly).  Mix all other ingredients together.  Place the chicken on the grill and spoon the sauce over each breast.  Grill 4-6 minutes, turn and spoon sauce over the cooked side.  Grill another 4-6 minutes or until chicken is done.  Serves 4

Martha:  The sauce for this was found in a 2000 grilling cookbook.  I doubled the ingredients because to me there just wasn't enough to go on both sides, plus I split the chicken breasts making them thinner but also giving them a larger surface.  And the next time I make this I plan on making even more so it can be spread on thicker.  The sauce is delicious and could be used on grilled chicken as well as baked.  I really loved it.