Grilled Chicken with Whiskey-Ginger Marinade

7 Reviews
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
4 servings (serving size: 1 chicken breast half, about 1 tablespoon sauce, and 1/4 teaspoon sesame seeds)
By Rick Rodgers
October 2002
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 3

Preheat grill to medium-hot using both burners.

Step 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.

Step 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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Ratings & Reviews

mlmbfo's Review

noelle71
May 13, 2014
Excellent- sauce had amazing flavor (used honey jack Daniels)

seaside725's Review

dcaakes
June 19, 2013
Great recipe!

noelle71's Review

dory92064
April 20, 2013
N/A

mrscrazyed's Review

mrscrazyed
July 04, 2012
Followed 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.

NatLizAn's Review

NatLizAn
May 12, 2011
I 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.

dcaakes's Review

seaside725
June 20, 2010
Excellent recipe. Great flavor and easy enough to make anytime.

dory92064's Review

mlmbfo
March 20, 2010
Flavorable 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.