Teriyaki-Glazed Grilled Chicken
Chicken breasts are brushed with an easy homemade glaze towards the end of cooking.
Ingredients
- 8 boneless, skinless chicken breasts (each about 8 ounces)
- ¼ cup ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons light brown sugar
- 2 tablespoons fresh lime juice
- 2 teaspoons sesame oil
- 1 small garlic clove, grated
- kosher salt and freshly ground pepper
Directions
- Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
- While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
- Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
- Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.
