* my adjusted chineese -middleeastern recipe*
pieces boneless and skinless half chicken breasts (about 2 pounds)

2 or 3 cloves garlic
2 teaspoons finely grated fresh ginger root
2 tablespoons hoisin sauce*
2 tablespoons soy sauce

Crush, peel and finely chop the garlic. Peel and finely grate the ginger root. In a medium size bowl, mix the marinade ingredients together. Add chicken breasts to the bowl and coat each piece with the sauce. Cover and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated chicken breasts in pan and pour remaining sauce over the chicken breasts. Place the pan in the oven on the top rack. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, about 3 inches. Broil the chicken breasts for 8 minutes on one side then turn the chicken breasts over. Broil for another 7 to 8 minutes. The chicken breasts should be light brown on the outside, tender and juicy inside.

You can also use a whole chicken if you like and put it in the oven after foil wrapping it :)

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