Grilled Chicken Breast With a Little Kick

It's grilling season all year long in Southern California.  Wait, I even grilled when I lived in the northeast during the winter, so let's say it's grilling season all year long.  This tasty chicken gets its kick from the ginger and the chili paste, and is good any time of year.

Ingredients:

• 16 ounces Boneless, Skinless Chicken Breast, Cut Into 4 Portions
• 1/4 cup Soy Sauce
• Juice of 1 Lemon (Don't Have Fresh- That's About 1.6 ounces of Lemon Juice)
• 2 tablespoons Hoisin Sauce
• 2 tablespoons Fresh Ginger, Grated
• 3 Garlic Cloves, Minced
• 2 tablespoons Olive Oil
• 1 teaspoon Sesame Oil
• 1 teaspoon Chili Paste
• Large Plastic Re-Sealable Bag

Directions:

1. Place chicken in the large plastic bag, then add all of the other ingredients
2. Seal the bag and “massage” it to evenly coat the chicken
3. Place in refrigerator to marinate - I prefer marinating overnight for lots of flavor and moistness
4. Preheat grill to high.  Cook chicken about 4-5 minutes per side, turning once.  Make sure chicken is cooked through
5. Discard excess marinade - **NOTE since 3/4 of the marinade was discarded I used only the nutrition stats for 1/4 of the marinade in the totals below

Nutrition:  Makes 4 servings, each with approximately

• 165.5 calories and
• 26.7 grams protein