Susanna Foo's Grilled Chicken Breasts

• 2 whole boneless, skinless chicken breasts, split
• 4 tablespoons, plus 1 teaspoon, corn oil
• 7 medium cloves garlic, minced
• 1 1 1/2-inch piece ginger, peeled and minced
• 3 scallions, coarsely chopped
• 4 tablespoons, plus 1 teaspoon, brandy
• 4 tablespoons, plus 1 teaspoon, yellow bean paste
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil

1. Poke holes in the chicken with the tines of a fork.
2. In a large bowl, mix together the remaining ingredients.
3. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
4. Heat the grill.
5. Remove the chicken from the marinade, scrape off excess sauce and reserve.
6. Brush the grill with oil.
7. Grill the chicken for 5 minutes.
8. Turn and baste with sauce.
9. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.

chicken breasts, corn oil, garlic, ginger, scallions, brandy, honey, soy sauce, vegetable oil

Taken from cooking.nytimes.com/recipes/8287 (may not work)