Hoisin BBQ Chicken Breast

Found this fabulous recipe ages ago at CL and it has been in my rotation for years! I love how easy it is. It is versatile and can be increased to serve more people, or recently i started pounding the chicken breasts (since the hubby doesn’t like the thick part of the chicken breasts) and only making 1 breast to split between the 2 of us. That leaves no left overs, and portion control for the win!

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Pre-prepping tips:

1. Spray small container with cooking spray – i use trader joe’s coconut oil spray.
   • Add hoisin sauce, honey, rice vinegar, sesame oil (no need to mix, let it layer)
2. In a small container – i use the tupperware midgets, but the dollar section at the grocery store has some great ones!
   • Combine – salt, garlic powder, ground ginger, black pepper, five-spice powder
3. Pound the chicken breast and store it covered in the fridge.

Day of:

1. Preheat broiler.
2. While the broiler heats, pour sauce mixture into a small saucepan; bring to a boil over medium-high heat. Combine cornstarch and water; add to hoisin mixture, stirring with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat.
   • Note: i let my sauce simmer till it is a goey mess…  but that is how i like it on my chicken!
3.  Prep jelly pan, place tinfoil on the bottom, place a cookie rack on top and spray with cooking spray.
4. Rub/sprinkle the spice mixture evenly over both sides of chicken. Place chicken on the prepared pan.
5. Broil 5 minutes. Brush with hoisin mixture; broil 4 minutes. Turn chicken; brush with hoisin mixture. Broil 4 minutes or until done, basting frequently with hoisin mixture.

Serving Options:

This recipe serves 2 people, or 1 with left overs.

To feed more, just scale it up by how many more chicken breasts you want to have – generally one breast will feed 2. If you are using organic, it might be one to one.

Side dishes:

Fried Cauliflower Rice

Veggies – broccoli

Spinach salad (for my single friends, can use left overs for a nice spinach salad for lunch!)