Asian Grilled Chicken

Campbell's Asian Grilled Chicken Recipe

Add some spark to your grilled chicken with this easy-to-make marinade that features chicken broth accented with vinegar, soy sauce, garlic and red pepper flakes.

At a glance

Prep

5 min.

Total

1 hr. 20 min.

Serves

4

Marinate: 1 hr.

Grill: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
1 1/4 pounds skinless, boneless chicken breast halves

How to Make It

  • 1

    Stir the broth, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour.  Remove the chicken from the marinade.

  • 2

    Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade.

  • 3

    Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the chicken.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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RID#23912

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