Chickened out...

Oh, chicken. There are thousands of ways to cook it but I still struggle not to get bored. I'm always looking for new ways to fix it up. Today I was inspired by The Barefoot Contessa's recipe for Indonesian chicken. There are only four ingredients in the marinade; all of which I had on hand except for fresh ginger. I substituted it with ground ginger and instead of whole chickens, I used boneless and skinless chicken breasts. This would be great with fish as well. There is no oil in the marinade or used in the cooking process, very "spa cuisine". It is very close to teriyaki chicken so it's kid-friendly. Next time when I can plan ahead, I'm going to try The Contessa's recipe. It seems much more decadent! I'll be sure to post how it turns out.

Grilled Asian Chicken

1/4 cup low-sodium soy sauce
1/3 cup honey
1 tbsp chopped garlic
2 tsp ground ginger
2 boneless/skinless chicken breasts

Rinse the breasts in cold water and dry well with paper towels.

I like to cut two slits into the thicker part of the breast (on the underside, leave the pretty side pretty!) to ensure more even marinating and cooking.

Add the soy sauce, honey, garlic and ginger to a bowl or baking dish and whisk to combine.

Place the chicken into the marinade. Marinate for at least 2 hours. Flip them half way through. (I only had two hours to marinate the chicken but I think it would have been better if it was for twice as long.)

Heat and clean the grill. When it is very hot, place the chicken pretty side down and turn down the heat to medium-high. Cook for 3 1/2 to 4 minutes per side, depending on how large they are. Remove from the grill immediately. Let rest for 5 minutes and cut into the thickest part to test for doneness before serving.