Preheat grill to medium high heat.
Combine jam, brown sugar, vinegar,soy sauce,chili garlic sauce, five-spice powder, and salt to taste in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low, cook glaze 2-3 minutes, set aside.
Combine chicken breasts, sesame oil, 1 tsp salt and lime juice in a resealable bag. Toss to coat chicken with marinade.
Grill chicken covered over direct heat for 2 minutes. Rotate chicken breasts a quarter turn and grill 2 minutes more. Flip chicken and grill 2 minutes more then rotate and grill 2 minutes more. Reduce grill heat to medium low.
Dip chicken breasts in glaze when meat registers 165 degrees, return to grill for 2 minutes. Flip chicken again, dip in glaze and grill 2 minutes more. Remove chicken from grill and place on shredded cabbage . Reheat remaining glaze and serve with chicken. Add a dollop of Plum Salsa (recipe below )on top.
2 medium plums, diced
1/4 cup diced red onion
2 T minced fresh basil
1 T fresh lime juice
Combine all ingredients and toss until all ingredients are coated. Serve immediately or refrigerate for 1 hour before.
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