- 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
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.
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!