Source: Campbell's Recipes

Asian Grilled Chicken
Add some spark to your grilled chicken with this easy-to-make marinade that features chicken broth accented with vinegar, soy sauce, garlic and red pepper flakes.
Rating:
Serves: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

 

 
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
1 1/4 pounds skinless, boneless chicken breast half




Stir the broth, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour.  Remove the chicken from the marinade.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade.
Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the chicken.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.