Asian Grilled Chicken
Add some spark to your grilled chicken with this easy-to-make marinade that features chicken broth accented with vinegar, soy sauce, garlic and red pepper flakes.
Ingredients
1.75 cups Swanson® Chicken Broth
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon garlic powder
0.125 teaspoon crushed red pepper
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon garlic powder
0.125 teaspoon crushed red pepper
1.25 pounds skinless, boneless chicken breast halves
Instructions
Stir the broth, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour. Remove the chicken from the marinade.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade.
Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the chicken.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade.
Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the chicken.
Asian Grilled Chicken
Add some spark to your grilled chicken with this easy-to-make marinade that features chicken broth accented with vinegar, soy sauce, garlic and red pepper flakes.
Directions
Print
Stir the broth, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour. Remove the chicken from the marinade.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade.
Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the chicken.
Ingredients
1.75 cups Swanson® Chicken Broth
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon garlic powder
0.125 teaspoon crushed red pepper
1.25 pounds skinless, boneless chicken breast halves
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