Blackened Szechuan Chicken
¼ cup soy sauce
¼ cup szechuan stir-fry sauce
Juice of 1 small orange and a couple of teaspoons of zest
2 tablespoons olive oil
4 garlic cloves, chopped
4 tablespoons fresh rosemary leaves
2 chicken breasts with ribs
- Combine first six ingredients in a small bowl. Pour 2/3 of the marinade into a gallon size resealable plastic bag, add chicken and turn to coat. Marinate chicken in refrigerator for a minimum of 4 hours. Cover and refrigerate remaining marinade.
- Pre-heat BBQ to low.
- Drain and discard marinade from chicken. Grill chicken, ribs side down, directly on the bars, basting occasionally with reserved marinade. Cook times will vary according to size of chicken breasts, and outside temps, so just grill to desired doneness, and until juices run clear.