I’m sure that most of you have had this happen: you find a recipe that you really want to try, so you print it out or bookmark it or whatever you do to save it, and than put it away with all the other recipes you want to try. One day, you are scouring through those said recipes and all of a sudden, the one (you know the one…. the one you wanted to try so bad so long ago) is right there in your hand and you know this time you aren’t letting it go!
That is this recipe for me. I saw the original recipe for this on Comfort of Cooking. If you have not seen Georgia’s site, I suggest heading over there as soon as you are done here (no, don’t go now…finish mine first, than go see hers…..thank you!!)…not only are her recipes fantastic but her pictures will leave your mouth watering!!
Anyway, this chicken turned out perfectly…it lived up to it’s name…it was sweet, it was sticky….it was FANTASTIC!
Sweet and Sticky Grilled Chicken
Adapted from Comfort of Cooking
1/3 cup red wine (I used Chianti)
1/4 cup packed brown sugar
1 teaspoon Wondra (you can use cornstarch)
2 Tablespoons low-sodium soy sauce
1/8 teaspoon ground ginger
1 clove of garlic, minced
4 boneless, skinless chicken breasts
Bring wine, brown sugar, Wondra, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat and stir occasionally, until sauce becomes thicker. (it should not take long) Remove from heat and allow to cool completely. Reserve 2 tablespoons of the sauce and set aside.
Place the chicken in a shallow dish or Ziploc bag and pour the remaining sauce mixture over the chicken, making sure to coat all sides. Let marinate in the refrigerator for 1 hour.
Preheat grill to 400 degrees. Remove the chicken from the dish or bag; discard the marinade. Place the chicken directly on grill grates that have been rubbed down with oil. Grill for 8-10 minutes per side, making sure to brush with the reserved sauce mixture, or until the chicken is cooked through, 165 degrees. Enjoy!