Susanna Foo's Grilled Chicken Breasts
Published August 23, 1997
- Total Time
- 20 minutes
- Rating
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Ingredients
2 whole boneless, skinless chicken breasts, split
4 tablespoons, plus 1 teaspoon, corn oil
7 medium cloves garlic, minced
1 1 ½-inch piece ginger, peeled and minced
3 scallions, coarsely chopped
4 tablespoons, plus 1 teaspoon, brandy
4 tablespoons, plus 1 teaspoon, yellow bean paste
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
21 grams carbs; 99 milligrams cholesterol; 482 calories; 10 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 25 grams fat; 2 grams fiber; 1358 milligrams sodium; 34 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Poke holes in the chicken with the tines of a fork. In a large bowl, mix together the remaining ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
- Step 2
Heat the grill. Remove the chicken from the marinade, scrape off excess sauce and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
Private Notes