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Five -Spice Glazed Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Cuisine Tonight Grilling 2009
| For the Glaze: | |
| 1/4 c. | plum jam |
| 2 Tb. | light brown sugar |
| 2 Tb. | rice vinegar |
| 1 Tb. | low-sodium soy sauce |
| 1 tsp. | chili garlic sauce |
| 1 tsp. | five-spice powder |
| kosher salt to taste | |
| For the Chicken: | |
| 4 | boneless, skinless chicken breast halves, (5-6 oz. each) |
| 2 Tb. | sesame oil |
| 1 tsp. | kosher salt |
| juice of 1/2 of a lime | |
| shredded savoy cabbage | |
| For the Plum Salsa: | |
| 2 medium | plums, diced |
| 1/4 c. | diced red onion |
| 2 Tb. | minced fresh basil |
| 1 Tb. | fresh lime juice |
Preheat grill to medium-high heat. Combine jam, brown sugar, vinegar, soy sauce, chilli garlic sauce, five-spice powder, and salt to taste in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glaze 2-3 minutes; set aside.
Combine chicken breasts, sesame oil, 1 tsp. salt, and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.
Grill chicken, covered, over direct heat for 2 minutes. Rotate chicken breasts a quarter turn and grill 2 minutes more. Flip chicken and grill 2 minutes, then rotate chicken a quarter turn; grill 2 minutes more. Reduce grill heat to medium-low.
Dip chicken breasts in glaze when meat registers 165 degrees on an instant -read thermometer; return to grill for 2 minutes. Flip chicken again, dip in glaze, and grill 2 minutes more. Remove chicken from grill and place on shredded cabbage. Reheat any remaining glaze to serve with chicken. Dollop each serving with Plum Salsa
Per serving (without Plum Salsa)=266 calories
For the Plum Salsa: Combine plums, onion, and basil in a bowl. Add lime juice; toss until ingredients are coated. Serve salsa immediately, or make salsa up to one hour ahead and chill in the refrigerator. Per 1/4 cup=29 calories
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