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| Ingredients: |
2 Boneless Chicken Breasts
2 Tbsp Teriyaki Glaze
1 Tbsp Honey
1/4 tsp Seasame Oil
1/2 tsp Granulated Garlic
1/2 tsp Ground Ginger
1 Tbsp Rice Wine Vinegar
Kosher Salt and Blk Pepper to taste
10 inch Bmboo Skewers |
to make Peanut Sauce mix the following together and add a little hot water if it's too thick.
1 Tbsp Crunchy Peanut Butter
1/4 tsp Sesame Oil
1 Tbsp Rice Wine Vinegar
1/2 tsp Ground Ginger
1/4 Granulated Garlic
1 tsp Soy Sauce & Blk Pepper to taste
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| Cooking
Instructions: |
Heat Grill to Hot and oven to 350. Mix the teriyaki, honey, vinegar, sesame oil and spices in a bowl and coat chicken breasts. Allow to rest for 10 minutes.
Grill chicken for 2-4 minutes per side (just long enough to make nice an dark grill marks, but do not cook the chicken all the way through. Add the par-grilled chicken to the cake pan. Cover the cake pan with foil and finish cooking chicken breasts in the pre-heated oven for 10-15 minutes or until the internal temp is 160 degrees. Allow the chicken to rest covered on the counter until internal temp reaches 165 degrees. |
| Serving
Suggestions: |
| After the chicken breasts are done, slice into 5 pieces per breast and skewer each slice. Place on a serving plate with peanut sauce and serve. |
| Additional
Comments: |
| The most important thing with this recipe is to not overcook the chicken. When you remove the chicken from the oven at 160 degrees, you are allowing the heat that remains in the chicken and pan to finish cooking the chicken and it will be tender and juicy every time! |
