Ingredients

The following ingredients have 4 Servings
  • 3/4 cup water
  • 1 tsp minced garlic
  • 2 red chili peppers (seeded and diced (leave the seeds in for extra spicy))
  • 1/4 cup sugar
  • 1/8 cup vinegar
  • 1/2 tsp salt
  • 1/2 tbsp corn starch
  • 1/2 tbsp. water
  • 4 boneless, skinless chicken breasts (sliced into strips)

Instruction

  • Make your sauce: in a small pot, combine water, garlic, chili peppers, sugar, vinegar, and salt and bring to a boil. Simmer for 3-5 minutes until peppers have softened. Puree with an immersion blender until smooth (or as smooth as possible – it’s okay if there are a few flecks of peppers). Bring back to a simmer. Whisk together water and corn starch and add to sauce, cooking just until thickened.Refrigerate until ready to use.
  • Preheat your grill to 400-450 degrees F. I like to spray my grill with non-stick so that the chicken doesn’t stick, but this is optional. If you’d like, skewer your chicken pieces or just leave them as is – it won’t affect cooking time or instructions.
  • Grill chicken on one side for 10 minutes or until golden brown. Flip and brush top with chili sauce (the side that is now cooked).
  • Cook another 10 minutes or until chicken is cooked through (it’s always best to use a meat thermometer to ensure an internal temperature of at least 165 degrees F). Flip and brush the other side with chili sauce. Remove from the grill and serve as desired.