Mix garlic and oil together. Add chicken and marinade for a least 4 hours. Season with salt and pepper to taste. Grill on low to medium flame until cooked completely. Cool and shred. Chicken and Vegetable Summer Roll Method: Wet rice paper in hot to warm water until soft and flexible. Add 1/2 ounce shredded chicken and 1/2 ounce rice noodles. Add 2-3 strips of cucumber, carrot and red pepper, cilantro and mint. Fold like an egg roll, carefully rolling once, then add 2 strips of chives. Roll again, then add basil and finish rolling. Serve with Spicy Hoisin peanut sauce. Spicy Hoisin Peanut Sauce Method: Warm Hoisin sauce, peanut butter and water in a sauce pan over medium heat until smooth and in corporate. Remove from heat. Allow mixture to cool then add the Sriracha pepper sauce. Garnish with chopped peanuts.
