Five-Spice Chicken Breasts With Hoisin Sauce

This recipe calls for boneless chicken breasts WITH the skin on. This is a quick recipe- Most of the prep/cook time is just spent allowing the chicken to marinate. While this recipe uses the grill, I don't see why you can't do it on the stove top or under the broiler with a little modification. From Cooking Light.

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• 3 1⁄2 cups water
• 1⁄3 cup kosher salt
• 3  tablespoons brown sugar
• 2  tablespoons Chinese five spice powder
• 4 (6 ounce)  boneless chicken breast halves
• 1  cup  ice
• 2  tablespoons hoisin sauce
• 2  teaspoons  dark sesame oil
• 2  teaspoons fresh ginger, minced
• 1 1⁄2 teaspoons brown sugar
• 1 1⁄2 teaspoons reduced sodium soy sauce
• 1⁄4 teaspoon Chinese five spice powder
•  cooking spray

Directions

1. Combine water, kosher salt, 3 Tbsp brown sugar, and 2 Tbsp soy sauce in a large bowl and stir until salt and sugar have dissolved.
2. Stir in 2 Tbsp five-spice powder.
3. Pour mixture into a large ziplock bag.
4. Rinse chicken with cold water.
5. Place chicken and ice in bag with the salt mixture.
6. Refrigerate for 2 hours, turning several times.
7. Remove chicken from bag and pat dry with paper towels.
8. Discard the brine/marinade.
9. Combine hoisin sauce, sesame oil, ginger, 1 1/2 tsp brown sugar, 1 1/2 tsp soy sauce, and 1/4 tsp five-spice powder in a small bowl.
10. Heat one side of the grill to medium and leave the other side turned off.
11. Place chicken, skin side down, on grill rack coated with cooking spray.
12. Close lid and grill for 8 minutes on each side, brushing it occasionally with the hoisin sauce mixture.
13. Place chicken skin side up on the unheated side of the grill; brush again.
14. Grill an extra 5 minutes or until done.
15. Discard skin and serve.