This duo of soy sauce and butter brings a delicious surprise to grilled chicken. The sauce acts as both a marinade and a finishing sauce. Butter adds a rich creaminess and sweetness to the salty, savory soy sauce.
Makes 4-6 servings
Ingredients:
- 2 to 2-1/4 lb. boneless skinless chicken breasts (4-6 breasts)
- 1/2 cup soy sauce
- 1 Tbsp rice vinegar
- 1/4 cup maple syrup
- 1-1/2 tablespoon thinly sliced green garlic, divided
- 3 tablespoons unsalted butter
- Sesame seeds for garnish
Instructions
- Add soy sauce, maple syrup and rice vinegar to a small bowl. Mix to combine. Divide in half. Set one half of the soy sauce mixture aside.
- To the other half of the soy sauce mixture, add 1 tablespoon of green garlic. Place chicken breasts in large bowl. Pour the green garlic sauce mixture over the chicken, turning the chicken to coat in sauce. Marinade for 20 minutes. (Discard any leftover marinade.)
- Heat the grill to medium high heat, 400°F. Grill chicken breasts about 5 minutes each side for a total of 10 minutes, flipping halfway through. The internal temperature should reach 165°F. Remove grilled chicken breasts to a serving platter.
- Pour the remaining half of the soy sauce mixture into a small saucepan. Add 3 tablespoons of butter. Heat on medium heat until butter is melted. Stir to blend.
- Spoon the warm soy butter sauce over the chicken. Sprinkle with sesame seeds and the remaining 1/2 tablespoon of green garlic (optional).
Tips:
- Thinly sliced green onions can be substituted for green garlic, although the flavor will be a bit different.
- Do not substitute another vinegar for the rice vinegar. Rice vinegar is mild and compliments the soy sauce and butter.
Recipe developed and photographed by Diane Sokolofski