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Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless & skinless chicken breast halves
1/3 cup bourbon
1/3 cup soy sauce
3 TBS brown sugar
2 TBS hoisin sauce
1 tsp lime zest
2 TBS fresh limejuice
2 tsp fresh grated ginger
2 tsp dark sesame oil
1/4 tsp crushed red pepper
2 garlic cloves, minced
Cooking spray
1 TBS water
1/2 tsp cornstarch
2 tsp sesame seeds, toasted
Place each chicken breast between butcher paper or plastic and pound to 1/2 inch thick – your butcher will gladly do this for you.
Combine 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.
Grilling Directions: Preheat a medium hot indirect grill (one side on medium high to high, the other side not lit).
Remove chicken from bag and discard marinade. Mist cooking grid with cooking spray. Grill chicken breasts over direct heat to brown nicely – about 2 minutes per side. Transfer to indirect grill, cover and cook for until just done, about 5 minutes longer. Remove to a cutting board and rest for five minutes.
Oven Roast Directions:
Preheat oven to 375 degrees. Preheat a cast iron skillet or grill pan over medium high heat. Remove chicken from bag and discard marinade. Mist pan with cooking spray, add chicken and sear for about 2 minutes to brown the first side. Turn breasts over, transfer pan to preheated oven and roast just until done, about 8 minutes. Remove from oven, transfer to a cutting board and rest for five minutes.
Sauce: Whisk together cornstarch and water and add to reserved marinade in a small saucepan. Bring to a boil and cook until thick, about 15-20 seconds. Meanwhile, toast sesame seeds in a dry pan.
Slice chicken and display attractively on plates or a serving platter, drizzle with sauce and sprinkle with sesame seeds. Serves 4
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BOURBON GINGER CHICKEN BREASTS
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless & skinless chicken breast halves
1/3 cup bourbon
1/3 cup soy sauce
3 TBS brown sugar
2 TBS hoisin sauce
1 tsp lime zest
2 TBS fresh limejuice
2 tsp fresh grated ginger
2 tsp dark sesame oil
1/4 tsp crushed red pepper
2 garlic cloves, minced
Cooking spray
1 TBS water
1/2 tsp cornstarch
2 tsp sesame seeds, toasted
Place each chicken breast between butcher paper or plastic and pound to 1/2 inch thick – your butcher will gladly do this for you.
Combine 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.
Grilling Directions: Preheat a medium hot indirect grill (one side on medium high to high, the other side not lit).
Remove chicken from bag and discard marinade. Mist cooking grid with cooking spray. Grill chicken breasts over direct heat to brown nicely – about 2 minutes per side. Transfer to indirect grill, cover and cook for until just done, about 5 minutes longer. Remove to a cutting board and rest for five minutes.
Oven Roast Directions:
Preheat oven to 375 degrees. Preheat a cast iron skillet or grill pan over medium high heat. Remove chicken from bag and discard marinade. Mist pan with cooking spray, add chicken and sear for about 2 minutes to brown the first side. Turn breasts over, transfer pan to preheated oven and roast just until done, about 8 minutes. Remove from oven, transfer to a cutting board and rest for five minutes.
Sauce: Whisk together cornstarch and water and add to reserved marinade in a small saucepan. Bring to a boil and cook until thick, about 15-20 seconds. Meanwhile, toast sesame seeds in a dry pan.
Slice chicken and display attractively on plates or a serving platter, drizzle with sauce and sprinkle with sesame seeds. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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