Grilled Asian Chicken Breasts
Serve with an Asian cucumber salad.

Servings: 4

• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons molasses
• 2 tablespoons lemon juice
• 1 tablespoon dark sesame oil
• 1 teaspoons coursely ground black pepper
• 1/2 to 1 teaspoon red pepper flakes
• 4 - 4 ounce boneless skinless chicken breast halves*

Heat grill. Place all the ingredients except the chicken in a shallow glass baking dish and stir them together. Make shallow slits across the chicken breast, going a little deeper in the thick end. Make shallow slits long ways, resulting in a slight diamond pattern in the meat.

Put the chicken in the marinade and make sure some gets in the slits.

This only needs to marinade for 10 or 15 minutes to pick up the flavor. Place on grill and cook for 8 to 10 minutes, until no longer pink.
Turn once during cooking.

*COOKS NOTE: This also works well with boneless skinless chicken thighs.

Per Serving: 211 Calories; 6g Fat (26.1% calories from fat); 1g Saturated Fat; 28g Protein; 11g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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