Grilled Chicken With Whiskey Ginger Marinade

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A great Cooking Light recipe for a summer BBQ!

Ingredients Nutrition

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. 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.
  4. Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinadein a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.
Most Helpful

Outstanding recipe! I found this recipe in the Cooking Light archives. I used brown sugar Splenda instead of the brown sugar and only used 2 tsp of sesame oil (as that recipe stated). I forgot to add the sauce at the end but that did not detract from the taste and how moist this recipe was. Everyone enjoyed this recipe, so I know I will be doing this one again. I would highly recommend this recipe!

Abby Girl June 05, 2007