Source: dLife

Low fat grilled chicken with a thick bourbon and ginger sauce.

Servings

4 boneless skinless chicken breasts
0.33 cup Bourbon, 90 proof
0.33 cup low sodium soy sauce
3 tbsp brown sugar
1.5 tbsp hoisin sauce
1 tsp lime peel zest
2 tbsp fresh lime juice
2 tsp fresh ginger root , peeled and grated
2 tsp sesame oil (dark)
0.25 tsp hot red pepper flakes
2 medium garlic cloves , minced
1 cooking spray
1 tbsp cold water
0.5 tsp cornstarch
1 tsp sesame seeds , toasted

1 Lay chicken breast between two layers of plastic wrap. Flatten to 1/2 inch thickness with a meat mallet of heavy rolling pin.
2 Whisk together bourbon, soy sauce, brown sauce, hoisin sauce, lime rind, lime juice, ginger, sesame oil, red pepper, and garlic. Take 1/3 cup of the liquid out and set aside. Spoon the rest of the liquid in a large resealable plastic bag. Place chicken in bag, seal, and let rest in refrigerator for at least 1 hour, flipping a few times.
3 Preheat grill to medium heat, using both burners.
4 Turn off left burner, keeping right one on. Take chicken out of bag and lay on a cooking spray coated grill rack, over top burner that is on. Grill 2 minutes per side or until golden. Move chicken to grill rack over the burner that is turned off. Place a lid over chicken and grill for 5 minutes, or until cooked through. Cut chicken into diagonal, thin slices, arrange on a serving platter, and keep warm.
5 Meanwhile, whisk water and cornstarch together. Take the reserved liquid from above and pour it into a pot, mixing in cornstarch mixture. Let boil and cook for 15 seconds, stirring continually. When ready to serve, spoon sauce over chicken and top with sesame seeds.

This also works well with shrimp or fish. The indirect heating method creates succulent, moist chicken or fish.