Hoisin Chicken Breasts

I gave dinner a little bit of an oriental twist tonight by grilling chicken and coating with Hoisin sauce on each side after grilling.  I made my own Hoisin sauce to be sure there were no unwanted ingredients in it.  We simply brushed the chicken breasts with olive oil and seasoned with salt and pepper.  After 4 to 5 minutes on the grill, they were flipped and coated with some of the Hoisin sauce.  As soon as they were done, we brushed the other side with more of the Hoisin.  Our side dishes were brown rice and steamed carrots.

Hoisin Chicken Breasts
Makes 2 servings

2 boneless, skinless chicken breasts
Olive oil
Sea salt and freshly ground black pepper, to taste

For the sauce:
4 tablespoons coconut aminos (or soy sauce)
2 tablespoons almond butter (or peanut butter)
1 tablespoon honey (or molasses)
2 teaspoons seasoned rice vinegar
1 clove garlic, finely minced
2 teaspoons sesame seed oil
1 teaspoon hot sauce (or to taste)
1/8 teaspoon black pepper

Combine all ingredients in a small mixing bowl.  Mix with a whisk until well blended and set aside.

Brush chicken breasts with olive oil and season with salt and pepper.  Place chicken on grill and flip after about 4 minutes.  Brush grilled side with some of the Hoisin sauce.  Continue grilling chicken for about another 4 minutes and after removing from the grill, brush that side with more of the sauce.  Serve with extra sauce on the table.


Slightly adapted from Chinese Food

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