Grilled Chicken with Whiskey-Ginger Marinade
Ingredients:
- 4 (4-ounce) skinless, boneless chicken breast halves
- ⅓ cup bourbon
- ⅓ cup 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
- ¼ teaspoon crushed red pepper
- 2 garlic cloves, minced
- Cooking spray
- 1 tablespoon water
- ½ teaspoon cornstarch
- 1 teaspoon sesame seeds, toasted
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or rolling pin.
2. Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve ⅓ 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 ⅓ 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.
Yield: 4 servings
The Kitchen > Rogue Gourmet Cookbook > Poultry > Grilled Chicken with Whiskey-Ginger Marinade
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