Prep 15 mins
Cook 1 hr
A great Cooking Light recipe for a summer BBQ!
- 4 (4 ounce) boneless skinless 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 flakes
- 2 garlic cloves, minced
- cooking spray
- 1 tablespoon water
- 1⁄2 teaspoon cornstarch
- 1 teaspoon sesame seeds, toasted
- 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.
- 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.
- 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.
- 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.
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!