Asian-Glazed Chicken

The marinade for this recipe is really delicious. We ended up reducing it on the stove and grilling the chicken without basting it, so then we spread the marinade over the chicken when we ate it. Yum! As you can see from the picture, Cooking Light intended for us to use skinless thighs, but we just did a couple breasts, shaving off 40 calories and 4 grams of fat per serving (which I changed in the nutritional information below). Enjoy!

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Yield: 2 servings (serving size: 1 breast)

Ingredients:
1/4 cup rice vinegar
2 Tbsp lower-sodium soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
1 tsp chile paste (such sambal oelek)
3 garlic cloves, minced
2 boneless, skinless chicken breasts
Cooking spray
1/4 teaspoon salt

Preparation:
1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
2. Preheat oven to 425° (or fire up the grill if you're going that route)
3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan (or put chicken on grill); sprinkle chicken evenly with salt. Bake at 425° for 30 minutes (or grill for 15 minutes), turning halfway through. Let stand 5 minutes before serving. Drizzle marinade over chicken and serve.

Nutritional Information: 
Calories: 266
Fat:11.9g (sat 3.8g,mono 6.1g,poly 4.5g)
Protein: 27.9g
Carbohydrate: 12g
Fiber: 0.2g
Cholesterol: 99mg
Iron: 1.7mg
Sodium: 646mg
Calcium: 24mg