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Prep Time: 360 Minutes Cook Time: 30 Minutes |
Ready In: 390 Minutes Servings: 4 |
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Great for boneless skinless breasts and thighs. Great for grill or oven. Ingredients:
1 lb boneless skinless chicken breast |
1/4 cup rice vinegar |
2 tablespoons black bean paste |
1 tablespoon soy sauce |
1 teaspoon brown sugar |
1 tablespoon white wine |
1 teaspoon dry mustard |
1 teaspoon hot pepper sauce |
1 teaspoon peanut oil |
4 -6 garlic cloves, minced |
1 -2 tablespoon fresh minced gingerroot |
3/4 cup chopped scallion |
Directions:
1. Place chicken in a large baggie or plastic or glass pan.
2. Combine all other ingredients and mix well; pour over chicken.
3. Cover and chill for at least 6 hours or overnight.
4. Remove chicken from marinade; ***grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes(until juices run clear when pierced with a fork).
5. ***If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.
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