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Cooking Method
Whisk syrup, soy sauce, lemon juice, garlic, ginger and
pepper in a small, shallow dish.
·
Add chicken and turn to coat with the marinade; cover and
refrigerate for 2 hours, turning once.
Coat an indoor grill pan with cooking spray and heat over
medium heat.
·
Remove the chicken from the marinade (reserving the
marinade) and cook until an instant-read thermometer
inserted into the thickest part of the breast registers
165°F, 3 to 5 minutes per side.
Meanwhile, pour the reserved marinade into a small saucepan
and bring to a simmer over medium heat.
1.
Cook until reduced by about half, about 4 minutes.
2.
Liberally baste the chicken with the reduced sauce and
serve.
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