Shelly's Recipe

GRILLED CHICKEN WITH WHISKEY GINGER MARINADE

Category: Poultry I

4 (4 oz) boneless skinless chicken breast halves
3 cup bourbon
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp grated lime rind and toasted sesame seeds
2 tbsp hoisin sauce, fresh lime juice and dark sesame oil
2 tsp grated peeled fresh ginger
1/4 tsp crushed red pepper flakes
2 garlic cloves, minced
cooking spray
1 tbsp water
1/2 tsp cornstarch

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 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. Serves 4