Asian Grilled Chicken

• 1 lb boneless skinless chicken breast
• 1/4 cup rice vinegar
• 2 tablespoons black bean paste
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon white wine
• 1 teaspoon dry mustard
• 1 teaspoon hot pepper sauce
• 1 teaspoon peanut oil
• 4 -6 garlic cloves, minced
• 1 -2 tablespoon fresh minced gingerroot
• 3/4 cup chopped scallion

1. Place chicken in a large baggie or plastic or glass pan.
2. Combine all other ingredients and mix well; pour over chicken.
3. Cover and chill for at least 6 hours or overnight.
4. Remove chicken from marinade; ***grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes(until juices run clear when pierced with a fork).
5. ***If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.

chicken breast, rice vinegar, black bean paste, soy sauce, brown sugar, white wine, mustard, hot pepper, peanut oil, garlic, gingerroot, scallion

Taken from www.food.com/recipe/asian-grilled-chicken-174899 (may not work)