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.
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