Grilled Asian Chicken

INGREDIENTS:

1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

DIRECTIONS:

1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

2. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.

3. Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

4. Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

NOTES:

I doubled the marinade recipe, used it on 4 pieces of salmon, and marinated it for about 30 minutes. I cooked it in a little bit of olive oil on the stove. I also took the leftover marinade and boiled it down to use as a sauce.

RESULTS:

I cooked the salmon 5 minutes on each side and that was a little too much. I probably should've done more like 3 minutes on each side or had the heat lower (it was about medium low). It would've been better to have marinated it for longer. The salmon didn't have too much taste without the sauce.

Overall, it was okay. I would make it again, though, with the above adjustments.