Grilled Chicken with Whiskey-Ginger Marinade

Grilled Chicken with Whiskey-Ginger Marinade Recipe
Randy Mayor; Melanie J. Clarke
The chicken browns over the hottest part of the grill (direct heat), then moves to the cooler side (indirect heat) to finish. The result: tender chicken, perfectly cooked.

Yield:

4 servings (serving size: 1 chicken breast half, about 1 tablespoon sauce, and 1/4 teaspoon sesame seeds)

Recipe from

Nutritional Information

Calories 202
Caloriesfromfat 16 %
Fat 3.6 g
Satfat 0.7 g
Monofat 1.1 g
Polyfat 1.1 g
Protein 27.3 g
Carbohydrate 7.1 g
Fiber 0.3 g
Cholesterol 66 mg
Iron 1.3 mg
Sodium 610 mg
Calcium 27 mg

Ingredients

4 (4-ounce) skinless, boneless chicken breast halves
1/3 cup bourbon
1/3 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Cooking spray
1 tablespoon water
1/2 teaspoon cornstarch
1 teaspoon sesame seeds, toasted

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat grill to medium-hot using both burners.

Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.

Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinade in a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.

Note:

Rick Rodgers,

October 2002
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