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    Grilled Chicken with Whisky-Ginger Marinade

    Source of Recipe

    Cooking Light-10/02

    List of Ingredients

    • 4 (4 ounce) skinless boneless 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 tablespoons dark sesame oil
    • 1/4 teaspoon crushed red pepper
    • 2 cloves garlic, minced
    • cooking spray
    • 1 tablespoon water
    • 1/2 teaspoon cornstarch
    • 1 teaspoon sesame seeds, toasted


    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.

    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 diagonallu into thin strips; place chicken on a platter. Cover loosely with foil.

    5. 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.

    6. Yield: 4 servings (serving size: 1 chicken breast half, about 1 tablespoon sauce, and 1/4 teaspoon sesame seeds). 202 cal, 3.6g fat, 27.3g pro, 7.1g carb, 0.3g fiber, 66mg chol, 1.3g iron, 610mg sod, 27mg calc.




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