Asian Grilled Chicken

Source: Campbell’s Kitchen

Yield: 4 servings


  • Crushed red pepper: 1/8 Teaspoons
  • Garlic powder: 1 Teaspoons
  • Sugar: 1 Teaspoons
  • Vinegar: 1 Tablespoons
  • Soy sauce: 2 Tablespoons
  • Chicken broth: 1 3/4 Cups
  • Skinless, boneless chicken breast halves: 4 Each
  • =Instructions=

Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate for one hour. Remove chicken from marinade.
Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
Heat remaining marinade to a boil and serve with chicken.
Serve with a cucumber and tomato salad, dressed with your favorite prepared dressing.