Ingredients
- FOR THE CHICKEN, COMBINE:
- 4 boneless, skinless chicken breasts (5–6 oz. each)
- 2 Tbsp. sesame oil
- 1 tsp. kosher salt
- Juice of 1/2 a lime
- Shredded savoy cabbage
- FOR THE GLAZE, COMBINE:
- 1 ⁄4 cup plum jam
- 2 Tbsp. light brown sugar
- 2 Tbsp. rice vinegar
- 1 Tbsp. low-sodium soy sauce
- 1 tsp. chili garlic sauce
- 1 tsp. five-spice powder
- Salt to taste
Preparation
Step 1
Preheat grill to medium-high heat. Brush grill grate with oil.
For the chicken, combine chicken breasts, sesame oil, 1 tsp. salt, and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.
For the glaze, combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder, and salt in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glaze 2–3 minutes; set aside.
Grill chicken, covered, 2 minutes. Rotate chicken breasts a quarter turn and grill 2 minutes more. Flip chicken and grill 2 minutes. Rotate chicken a quarter turn and grill 2 minutes more. Reduce grill heat to medium-low.
Dip chicken breasts in glaze when meat registers 165° on an instant-read thermometer; return to grill for 2 minutes. Flip chicken again, dip in glaze, and grill 2 minutes more. Remove chicken from grill and place on plates of shredded cabbage. Top each serving with Plum Salsa and serve with remaining glaze