20-Minute Hunan Grilled Chicken
Quick grilled chicken breast coated in a savory-spicy Hunan-style glaze combining hoisin, peanut butter, and hot pepper oil. Tender, caramelized exterior with bold Asian flavors. Ideal for weeknight dinners, light lunches, or meal prep. This version skips marinating for speed while maintaining authentic Hunan heat and umami depth.
Ingredients
- 2 tablespoon hoisin sauce
- 1 tablespoon peanut butter
- 2 teaspoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon hot pepper oilsriracha1:1accessible
slightly different heat profile
- ⅛ teaspoon sesame oil
- 1 lb boneless skinless chicken breast or boneless turkey tenderloin
- 4 leaf iceberg lettuce
Instructions
- 1
Pound chicken breasts to half-inch thickness.
- 2
Combine hoisin sauce, peanut butter, minced garlic, hot pepper oil, and sesame oil in a bowl.
- 3
Spread glaze evenly over both sides of chicken.
- 4
Grill or broil 4 to 5 inches from heat source for about 5 minutes per side until cooked through.
- 5
Slice chicken diagonally across the breast.
- 6
Serve on iceberg lettuce leaves.
Tips
Pound chicken to uniform thickness for even cooking and prevent dry edges while centers remain undercooked.
Reserve a small amount of glaze before coating raw chicken; use reserved glaze to brush finished sliced chicken for extra flavor.
Let grilled chicken rest 3 minutes before slicing to retain juices and maximize tenderness.
Good to Know
Refrigerate cooked chicken in airtight container up to 3 days. Do not store raw marinated chicken beyond 4 hours.
Prepare glaze up to 1 day ahead. Pound chicken up to 4 hours prior; coat just before cooking.
Serve warm or at room temperature. Pairs with steamed rice, stir-fried vegetables, or as a lettuce wrap.
Common Mistakes
Marinate too long to avoid mushy texture from acids and enzymes breaking down protein fibers.
Skip pounding to avoid uneven cooking and dried-out edges.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this ahead?
Mix glaze 1 day prior. Pound and coat chicken within 4 hours of cooking. Cooked chicken keeps refrigerated 3 days. Reheat gently in a skillet with a touch of water to prevent drying.
What if I don't have hot pepper oil?
Use sriracha, gochugaru dissolved in oil, or crushed red pepper flakes mixed with neutral oil at the same ratio. Sriracha adds slight sweetness but delivers comparable heat.
How long does the glaze keep?
Store leftover glaze in a sealed jar refrigerated up to 2 weeks. Use on grilled vegetables, pork, or tofu. Do not use glaze that touched raw poultry on cooked chicken without heating first.