Step 1

Whisk together all of the marinade/sauce ingredients in a medium-size bowl. Add the chicken and refrigerate for 30-60 minutes.

Step 2

While the chicken is marinating, combine all of the rub ingredients in a small bowl. Set aside.

Step 3

After the chicken is marinated, drain well, reserving the marinade.

Step 4

Place the drained chicken on a plate and sprinkle evenly on the smooth side with half of the rub.

Step 5

Heat a large sauté pan heat 1 tablespoon olive oil over medium heat. When the pan is hot, add the chicken, smooth side down. Chicken should sizzle a bit when it hits the oil. Sprinkle with the remaining rub. Cook for 4-5 minutes or until underside is a nice golden color. Remove chicken from the pan to a clean plate, golden side up.

Step 6

Pour the reserved marinade into the pan. Stir well, scraping the bottom of the pan to loosen any brown bits (the fond). Bring to a boil then reduce to a simmer and cook for 4-5 minutes until the sauce thickens a bit.

Step 7

Return the chicken back to the pan.

Step 8

Bring the sauce back to a simmer. Cover and simmer for another 4-6 minutes or until chicken is firm when lightly touched and the temperature is 160-165˚F.

Step 9

Remove from heat.

Step 10

Serve with rice, noodles, mashed potatoes, etc. Garnish with fresh herbs (mint, cilantro and/or basil), sesame seeds and lime wedges, if desired.