Grilled Chicken with Whiskey-Ginger Marinade

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 16%
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 27.3g
  • Carbohydrate: 7.1g
  • Fiber: 0.3g
  • Cholesterol: 66mg
  • Iron: 1.3mg
  • Sodium: 610mg
  • Calcium: 27mg

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

  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.
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