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Grilled Chicken with Whiskey-Ginger Marinade

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 chicken breast half, about 1 tablespoon sauce, and 1/4 teaspoon sesame seeds)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Preheat grill to medium-hot using both burners.

  4. 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.

  5. 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.