Ingredients
- 2 whole boneless, skinless chicken breasts, split
- 4 tablespoons, plus 1 teaspoon, corn oil
- 7 medium cloves garlic, minced
- 1 1 1/2-inch piece ginger, peeled and minced
- 3 scallions, coarsely chopped
- 4 tablespoons, plus 1 teaspoon, brandy
- 4 tablespoons, plus 1 teaspoon, yellow bean paste
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
439 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 28 grams protein; 86 milligrams cholesterol; 770 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Poke holes in the chicken with the tines of a fork. In a large bowl, mix together the remaining ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
- Heat the grill. Remove the chicken from the marinade, scrape off excess sauce and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
20 minutes
Dining and Cooking