Chargrilled Chicken with Balsamic Ginger Glaze

4 to 6 chicken breasts, pounded relatively thin
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tsp ground ginger (if you have fresh, use that!)
1 clove garlic, minced
3 tbsp honey
1/4 cup brown sugar
Salt & pepper

Combine the glaze ingredients (except the salt) in a small pot and stir. Heat the glaze over medium heat until it comes to a boil and sugar has dissolved. Boil for about 15 minutes until the glaze is thick and syrupy.
Season the chicken with salt & pepper. On a stovetop grill, or on an outdoor grill, cook the chicken for about 5 minutes per side, brushing with the glaze on both sides. Chicken should be cooked through and have nice charred grill marks.
Serve hot with the extra glaze to pour over the top.

*This glaze is similar to our Easy Marinade, but doesn't have as many elements, and is a simple delicious glaze for chicken, beef or pork. The glaze gets wonderfully thick and syrup-like, and will keep in the fridge if you have extra. This also goes great over roasted vegetables. If you can find fresh ginger, absolutely use that in place of the ground ginger. It will really ramp up the flavor and give the glaze a nice kick. Try it...you'll love it!

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