1 ½poundsboneless skinless chicken breast(chicken thighs or drumsticks are good, too)
Instructions
In a medium bowl, combine chicken broth, soy sauce, vinegar, sugar, garlic powder, sesame oil, ginger, and red pepper flakes.
Place chicken in zip top bag or a shallow glass baking dish.
Pour marinade in bag or over chicken in dish; seal bag or cover dish.
Place in refrigerator for at least four hours and up to 24 hours (I put my bag in a pan or bowl just in case of leakage).
When ready to grill, remove chicken from marinade, letting the excess marinade drip off. Grill over medium direct heat until juices run clear and chicken is cooked through (165°F internal temperature).
Video
Notes
Nutrition calculation may not be exact, due to much of the marinade being discarded.
Baking Directions: Preheat oven to 400°F. Remove chicken from marinade (discard marinade) and place in a greased baking dish. Spray lightly with olive oil spray. Bake for 30-40 minutes or until internal temperature reaches 165°F. Remove from oven and let set for 5 to 10 minutes before serving.
Adjust the level of spiciness by either adding more red pepper flakes, or simply omitting them.