Grilled Asian Chicken

Summertime be upon us lads and lasses, so fire up them grills and let's get cooking!

     Here's a recipe I found that my mother came up with who knows when, I rescued it from the deep dark recesses of my parents computer and tried it out this past week. It was very good and wonderfully tasty!

Grilled Asian Chicken

by The Pirate Chef's Mom

Ingredients:

3/4 C Low Sodium Soy Sauce

1/2 C No Pulp Orange Juice

1 tsp Fresh Ginger, finely chopped

1 Clove Garlic, finely chopped

2 Skinless, Boneless Chicken Breasts

Directions:

1) Mix soy sauce, orange juice, ginger, and garlic together.

2) Place chicken breasts in a small container suitable to marinade in.

3) Let sit for 3-4 hours or overnight (I prefer overnight), turning over halfway through if the marinade doesn't fully cover the chicken.

4) Preheat grill and wipe down with a little cooking oil (helps to prevent sticking to some degree)

5) Place chicken on a separate plate and pour the marinade in a small pot.

6) Bring remaining marinade to a boil on the stove so that you can use it to baste the chicken as it cooks. **Please Read Safety Precaution at regarding this**

7) Place chicken on grill and brush on marinade whenever you flip it over.

8) When chicken is done, remove from grill and let sit for 5 minutes before serving. This allows the juices to be reabsorbed into the meat so that it doesn't dry out so quickly.

**Safety Precaution: Always bring your marinade to a boil before using as a basting sauce. Not doing so could result in a nice little visit to the ER.