Grilled Chicken with Whiskey-Ginger Marinade
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.
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.
Excellent- sauce had amazing flavor (used honey jack Daniels)
Read MoreGreat recipe!
Read MoreFollowed the recipe as written, but DH and I were somewhat disappointed. We had expected the chicken to absorb more flavor. The dish was actually better the next day. Won't be making again as we have better poultry marinades.
Read MoreI used eye of round steaks instead of chicken. The marinade didn't really come through (perhaps because I used beef or needed longer marinade time) but the sauce was delicious. Very interesting flavor. Definately will make again.
Read MoreExcellent recipe. Great flavor and easy enough to make anytime.
Read MoreFlavorable and easy. No changes to the recipe. Definitely only DRIZZLE the thickened sauce over the chicken or it will overpower the flavor of the chicken. Will make again. Served with Whole Roasted Cauliflower w/Honey Spice Rub and Brussel Sprouts w/Browned Butter and Sage -- glass of Guinness nicely complimented the meal.
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