Chinese-Style Broiled Chicken Breasts

2 lb chicken breasts, boned with wings attached
salt and pepper
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sesame or olive oil
1 tsp red wine vinegar
1 tsp garlic, finely minced
1/4 tsp red pepper flakes

Sprinkle the breasts with salt and pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well.

Add the chicken breast halves and coat them with the marinade. Arrange them skin side up in the dish and cover them with plastic wrap. Let stand 15 minutes, or until ready to cook.

Meanwhile, preheat broiler or a charcoal grill. (Bring the remaining marinade to a boil in a small saucepan and simmer a few minutes.)

Arrange the breasts skin side down in 1 layer in a baking dish. Place the chicken under the broiler about 6-inches from the heat. Leave the door partly open. Cook about 5 minutes and turn the pieces. Cook skin side up for about 2 minutes.

Shift the pan to the lower rack so that the pieces are about 12-inches from the heat. Continue broiling skin side up with the broiler door partly open about 5 minutes longer.

Turn the pieces skin side down and broil 5 minutes longer on the bottom rack. Turn the pieces skin side up and pour the heated marinade over all.

Place the chicken about 6-inches from the heat and broil about 2 minutes. (If you barbecue, cook the chicken on the hot grill, covered. The cooking time is the same.)

Yield: 4 servings
Source: Cuisine Rapide, by Pierre Franey and Bryan Miller