Grilled Chicken with Asian Lime Ginger Sauce
Dress Up the Ordinary
Marinated in soy sauce and lime juice with ginger, garlic, and spices, chicken breasts are ready for a quick grill. You'll simmer the marinade with our Glace de Poulet Gold and add a little sesame oil and cilantro to make the perfect sauce.
Finely grated zest of 1 lime
1/4 cup lime juice
1/4 cup soy sauce
1 medium onion, sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/2 teaspoon Chinese five-spice powder
4 boneless skinless chicken breasts
2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
1-2 teaspoons toasted sesame oil
1 tablespoon chopped fresh cilantro, plus additional for garnish
Ground black pepper to taste
Whisk together the first seven ingredients in a small bowl to make the marinade. Place the chicken breasts in a large resealable plastic bag or a shallow glass dish and pour the marinade over them. Reseal the bag (or cover the dish) and refrigerate for about an hour, turning the bag (or the chicken) over a couple of times. While the chicken is marinating, preheat the grill.
Remove the chicken from the marinade and pat it dry. Transfer the marinade to a saucepan and whisk in the diluted Glace de Poulet Gold®. Bring the mixture to a rapid simmer and cook until it thickens to the desired consistency, 10-15 minutes.
Meanwhile, brush the chicken lightly with vegetable oil and grill it until cooked through, turning once, 3-5 minutes per side.
Finish the sauce by stirring in the sesame oil and cilantro and adding ground pepper to taste.
Serve the chicken sliced with the sauce spooned over the top. Garnish with additional cilantro.
Wine Pairing: Sauvignon Blanc