Grilled Chicken with Whiskey-Ginger Marinade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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