Yes, I realize this title is a tad audacious…but just wait until you try this recipe! I want to make it every night. My whole family devoured it and the cold leftovers were equally delicious the next day, tossed into a salad. I found the recipe in my local newspaper food section (http://www.mercurynews.com).
Ingredients:
6 boneless, skinless chicken breasts, cut into three pieces each
For the marinade:
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
4 garlic cloves, minced
For the glaze:
3/4 cup ketchup
3/4 cup honey
1/2 cup soy sauce
1 Tablespoon garlic powder
A few drops Tabasco sauce
Directions:
- Place chicken in a large, resealable plastic bag or container.
- In a small bowl, combine all marinade ingredients.
- Pour marinade over chicken, cover, and refrigerate, marinating 4 to 8 hours.
- Meanwhile, in a large bowl, combine glaze ingredients, stirring well to combine.
- Remove chicken from the marinade and discard marinade.
- Grill chicken over medium high heat. Turn as needed.
- When pieces are half cooked, remove from grill and dunk each into the prepared glaze, turning to get a good coat.
- Return chicken to grill and cook until done, aiming for grill marks on the chicken but no charring.
