This recipe for Asian Chicken is the perfect balance of sweet and spicy. The chicken is prepared with a simple dry rub and allowed to sit for about half an hour before it hits the grill. I advise a low and slow approach perhaps over indirect heat for best results. One change that I will make to the original recipe is the use of garlic salt instead of garlic powder. We all agreed that there was something missing in the finished product. The addition of salt brought the other flavors to life.
Brining the chicken prior to adding the layer of spices is important to prevent over-drying since we are using a boneless, skinless breast. I usually use 1/4 c. of kosher salt and 1/4 c. of sugar dissolved in 1 cup of boiling water. Add to this mixture 7 cups of cold water. Place in a sealed container or baggie along with the chicken breasts for about 30 minutes. Rinse and pat dry and then apply the dry rub and allow it to rest in the refrigerator for another 30 minutes prior to cooking. Served here with Gingered Vegetables.
ASIAN SPICED CHICKEN (Serves 4)
- 1 T. brown sugar
- 1 t. garlic
- 1/2 t. ground ginger
- 1/2 t. Chinese five-spice powder
- 1/2 t. pepper
- 4 boneless skinless chicken breast halves
- Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 170°.