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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Whiskey Ginger Marinated Chicken

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	268.3

Total Carbs	15.5 g

Dietary Fiber	0.2 g

Sugars	11.4 g

Total Fat	4.4 g

Saturated Fat	0.7 g

Unsaturated Fat	0.3 g

Potassium	370.6 mg

Protein	27.7 g

Sodium	790.8 mg

Dietary Exchanges 4.4 Fat, 0.1 Vegetables, 0.0 Fruits, 0.6 Other Carbs, 0.0 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each boneless skinless chicken breasts 0.3333
0.3333 cup Bourbon, 90 proof 0.3333
0.3333 cup low sodium soy sauce 3.0
3 tbsp brown sugar 1.5
1 1/2 tbsp hoisin sauce 1.0
1 tsp lime peel zest 2.0
2 tbsp fresh lime juice 2.0
2 tsp fresh ginger root 2.0
2 tsp sesame oil 0.25
0 1/4 tsp hot red pepper flakes 2.0
2 each medium garlic cloves 1.0
1 each cooking spray 1.0
1 tbsp cold water 0.5
0 1/2 tsp cornstarch 1.0
1 tsp sesame seeds

Directions

Lay chicken breast between two layers of plastic wrap. Flatten to 1/2 inch thickness with a meat mallet of heavy rolling pin.
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.
Preheat grill to medium heat, using both burners.
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.
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.