FAMILY RATING:

• 6 garlic cloves, unpeeled
• 1 ½ teaspoons black pepper
• 1 onion , coarsely chopped
• 1 ½ tablespoons vegetable oil
• ½ cup oyster sauce
• 3 tablespoons soy sauce
• ⅓ cup water
• ¼ cup white wine vinegar
• 4 boneless, skinless chicken breasts

SAUCE:

Preheat the oven to 350 degrees.

Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft.

(I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).

Squeeze cloves out of skin into a small bowl.

Heat oil in a medium skillet over medium heat.  Add onion and cook covered for about 10 minutes.  Stir occasionally until caramelized.

Add Oyster sauce, pepper and garlic to pan and cook a minute or two minutes.

Add soy and cook a two minutes.

Add water and vinegar and allow to boil and cook till sauce is thick.  About five minutes.

Remove from heat and let cool about 5 minutes.  Add to blender and puree for about 30 seconds.

Store sauce in a Ball Jar.  Pour desired amount to use in separate bowl when you glaze chicken.

CHICKEN:

Place chicken on plate and lightly sprinkle with salt and pepper.

Heat grill to medium-high heat.

Grill chicken for 7 minutes and flip.

Cook for additional 7 minutes.

Lower grill heat to medium.   Add glaze to completely cover chicken and flip glaze side down.

Cook for 1-2 minutes and glaze opposite side.

Cook for 2 minutes more.

Remove and split breasts if needed.

Serve with salad and veggie!

Tagged as: Black pepper, chicken, Cook, Garlic, grill, Grilling, Healthy Cooking, Healthy Living, Onion, Outdoor Cooking, Oyster sauce, Sauce, Soy sauce, Tablespoon, Vinegar