Broiled Chicken Breast with Sweet Chili Glaze

Ingredients

-4 split chicken breasts with skin and bones, rinsed and patted dry
-1 tablespoon finely minced garlic
-2 1/2 teaspoons toasted sesame oil
-1/3 cup Thai sweet chili sauce
-3 tablespoons soy sauce
-1 tablespoon Dijon mustard
-2 teaspoons finely minced or grated ginger
-1/4 cup thinly sliced scallion

Directions

Preheat the broiler. Fit oven rack 7 to 8 inches from the heat. Oil rack on broiler pan.

Loosen the skin on the chicken breasts. Season the meat under the skin with 1/2 teaspoon each of the sesame oil and the garlic. Pat skin back into place. Combine remaining sesame oil, Thai Sweet Chili Sauce, soy sauce, Dijon mustard and ginger in a bowl.

Arrange breasts skin side down on the rack of the broiler pan. Brush undersides of chicken with the glaze. Broil chicken breasts for 5 to 6 minutes, or until golden brown. Turn skin side up, liberally brush with glaze and broil 5 to 6 minutes more, or until golden brown. Reduce oven temperature to 400 degrees F and bake 10 minutes more, or until chicken is cooked through. Transfer chicken to a serving dish, brush with remaining glaze and sprinkle with scallion.