2 tablespoons Cherry Pepper Spread

2 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons honey

2 teaspoons toasted sesame oil

4 garlic cloves, minced

4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs

Put the Cherry Pepper Spread, fish sauce, soy sauce, honey, sesame oil and garlic in a large bowl and whisk to combine.

Add the chicken and use your hands or tongs to rub the mixture all over the chicken.

Cover and refrigerate for at least 2 hours.

Meanwhile, preheat your grill (charcoal, gas, grill pan, whatever) with medium-high heat.

Grill the chicken until browned on both sides and firm to the touch, brushing with leftover marinade as it cooks, about 4-5 minutes a side. Be sure to grill the final coating of marinade before serving (as it was in contact with the raw chicken).

Let the chicken rest for 5 minutes. Slice and serve.