Sunday, August 26, 2012

Asian Grilled Chicken

I love a good ol' piece of marinated meat. Marinating is a good way to add flavor to something, yet still control the amount of calories you are adding. I had about 4 large chicken breasts that I needed to do something with, and was at a loss of what to do with them. There was no shortage of large ziploc bags in the house, so on to marinating it was.

I had an Asian-style marinade recipe, and I had most all of the ingredients. The only ingredient I didn't have was sake. Damn. That's not something you are going to find around these parts. I decided to improvise, using a mixture of dry chardonnay, mirin, and rice vinegar. This strange sounding combination turned out fantastic! I made plenty of marinade, threw all the chicken in a bag, and left it in the fridge for the day. This resulted in a wonderfully salty and slightly spicy, flavorful piece of meat. Yummo! I served this up with teriyaki rice and grilled zucchini, and we had an Asian feast. Definitely making this one again :)

1/4 cup dry chardonnay
2 tbsp mirin
2 tbsp rice vinegar
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup sugar
1 tbsp garlic chile paste
1 heaping tbsp minced garlic

1. Combine chardonnay through garlic in a large ziploc bag. Add chicken to the bag, seal, and shake. Chill in fridge for 7-8 hours, turning occasionally.
2. Grill accordingly. Let chicken rest for 7-8 minutes. Serve immediately.

Recipe adapted from Cooking Light

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