Grilled Chicken Breast with Black Bean Sauce
from https://omnivorescookbook.com/

Introducing one of the best chicken marinades ever – homemade black bean sauce. The chicken breasts are briefly brined and then grilled over charcoal. It results in a crispy and flavorful crust, juicy and tender meat, and a heavenly smoky aroma.

This recipe uses fermented black beans, soy sauce, and tons of fresh herbs to create a scrumptious marinade to brine the chicken briefly. It is then cooked on a charcoal grill, with high heat at first, and then slow cook it with indirect heat. It results in a perfectly cooked chicken breast with a crispy and flavorful crust, juicy and tender meat, and a heavenly smoky aroma.

You can find fermented black beans in Asian or Chinese markets or on Amazon. Note that they are sometimes labeled as “salted black beans”, “douchi”, “fermented beans” or “preserved beans.”. Before purchasing, always look at the ingredient list. Some of them are pre-seasoned with five spice, ginger, and / or orange peels. I personally like to use the ones only seasoned with salt. It gives me more flexibility and reduces the chance I’ll over-season the food.

To use fermented black beans, always wash and rinse them a few times, to get rid of any excess salt. This way your dish won’t end up too salty. Rinsing the beans also softens them, so it will yield a tender texture after cooking, without tasting chewy or rubbery.

Once you open the package of black beans, transfer them into an airtight container and store them in the fridge. They will stay good for many months (six months to a year).

When the beans are ready to use, add plenty of ginger, garlic, and shallot, to add depth of flavor. Don’t forget to add a small spoonful of sugar. The goal is not to add sweetness, but to balance the saltiness and create a more concentrated flavor.

The recipe uses a charcoal grill. Alternatively, you can use a gas grill or bake the chicken in the oven. If using an oven, bake chicken at 200 C (400 F) for 20 to 40 minutes, depending on the size of your cut. Flip once halfway through.

4 chicken breasts (or thighs)
Sauce
1/4 cup dried fermented black beans
1/4 cup soy sauce, or tamari for gluten-free
2 tablespoons minced shallot ( from one medium-sized shallot)
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 teaspoons sugar
1/4 teaspoon cayenne powder (or paprika for less spiciness)
2 teaspoons sesame oil

Add fermented black beans into a bowl and water to cover. Gently wash the beans by hand, rinse a few times, drain, and transfer to a small bowl. Mash with the back of a spoon.

Add the rest of the ingredients. Stir to combine.

Dry chicken breasts with paper towel. Transfer to a large zipper bag. Pour in sauce, use a spoon to arrange the sauce, so the marinade is on the meat side of the chicken. Squeeze out as much air as possible and seal the bag. Massage the bag a few times. Let marinate for 30 minutes to 1 hour. If you aren’t going to cook the chicken immediately, you can store the chicken in the fridge for 2 to 3 hours.

Light one chimney full of charcoal. When the charcoal at the top of the chimney is lit, put on heat resistant gloves, and pour the charcoal halfway over the coal grate to create a moderate two-zone fire. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. Clean the cooking grate. Use a pair of tongs to dip a paper towel in oil, and brush grate with a thin layer of oil. Skip this step if you’re using a skin-on cut.

Place chicken breasts on hottest part of the cooking grate, skin side down. Grill uncovered until the bottom is browned, about 3 minutes. Flip to cook the other side until browned.

Transfer the chicken breasts to the cooler part of the grill, skin side up. Cover and cook for 10 minutes. Flip and cook covered again, until the internal temperature of the thickest part reads 68 degrees C (155 F). Remove chicken from the grill and let rest for 5 minutes. The residual heat will continue to cook the chicken a bit more.

Serve warm or at room temperature with rice and grilled vegetables, or over salad.