Huli Huli Chicken Breast

Adapted from NYTCooking

Ingredients

Serves 4

2 chicken breast halves (about 6 oz each)

¼ cup ketchup

¼ cup soy sauce

¼ cup brown sugar (or honey or maple syrup)

2 tablespoons apple cider vinegar

1 1-inch piece fresh ginger, peeled and finely grated

1 garlic clove, minced

Vegetable oil for brushing the grill grate or for greasing the baking pan.

Directions

In a bowl whisk together the ketchup, soy sauce, sugar, vinegar, ginger, and clove.

Arrange chicken in a shallow container (or in a Ziploc bag) and pour marinade over it.

Cover (or seal) and let marinate for at least 1 hour (marinate overnight or for 8 hours for fullest flavor.)

Remove chicken from the marinade and allow it to come at room temperature.

If grilling, preheat the outdoor grill over medium-high heat and lightly oil the grill grates. Grill chicken for about 20 minutes (flipping at the 10 minute mark and basting it with the marinade) or until cooked through, no longer pink in the center, and the juices run clear (an instant thermometer should read 165°F when inserted in the center.)

If baking, preheat the oven to 450°F (230°C) and place a rack in the middle.

Place chicken breasts in a large baking dish or on a foil-lined rimmed baking sheet.

Bake uncovered for 15 minutes, then flip on the other side, basting it with the marinade, and bake for further 15 minutes, or until cooked through, no longer pink in the center, and the juices run clear (an instant thermometer should read 165°F when inserted in the center.)

Once cooked, let the breasts rest for five minutes before serving to allow the juices to evenly distribute throughout the meat.

Sprinkle with a bit of chopped fresh parsley and serve!