Asian Barbecue Chicken

Printed from Jenn's Food Journey, adapted from the Food Network Magazine
- Serves 2 -

2 boneless, skinless chicken breasts
For the rub -
3 teaspoon olive oil
2 teaspoon brown sugar
1/2 teaspoon five spice powder
1/2 teaspoon salt
1/4 teaspoon pepper
For the sauce -
3 Tablespoons Hosin
1 Tablespoon rice vinegar
1 Tablespoon honey
1/4 teaspoon ground ginger
1/4 teaspoon five spice powder
1 garlic clove, finely minced


In a small bowl, mix together all the ingredients for the spice mixture. Rub evenly over both sides of each piece of chicken. Place on a place, cover loosely and let rest in the refrigerator for 2-4 hours.

Meanwhile, in a saucepan over medium-low heat, add all the ingredients for the sauce, stirring to combine, until just heated through. Remove from heat and allow to cool. Remove half of the mixture and set aside.

Preheat grill to 375 degrees F. Clean and oil grill grate. Place the chicken over direct heat. Brush with sauce and grill for 8 minutes. Turn chicken, brushing opposite side, and continue to cook another 8-10 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Brush with more sauce and remove from heat. Allow to rest at least 5 minutes before serving. Serve with reserved sauce and enjoy!