Ginger Soy Bourbon Grilled Chicken

With Bourbon Sweet Potato Rice Pilaf (see separate recipe for this side)
A nod to our Southern Favorite, Jack Daniels Bourbon Whiskey

Serves 4


3-4 skinless, boneless chicken breasts cut in half, lengthwise


1/3 C bourbon
1/3 C soy sauce
3 T hoison sauce
½ t sesame oil
Juice from ½ lime
4 cloves garlic, minced
1 T grated fresh ginger
Juice from one orange
Juice from two oranges
2 T sugar
Slices of lime
1 t corn starch
1/3 C water
Fresh parsley


  • Mix all ingredients to lime, using only ONE orange for marinade. Reserve other juice from the other orange for the sauce. Arrange breasts in glass baking dish. Reserve ½ C of the marinade and set aside. Cover the chicken with the rest of the marinade. Let sit for 2 hours but not more than 6. Heat your grill, and cook according to your preference until barely done. Remove, let sit covered with foil for 10 minutes. In a small saucepan, heat the ½ C of marinade and the other juice from the second orange until almost boiling. Whisk together the corn starch and water and whisk it into the hot liquid quickly; it will get thick immediately. Take off the heat. Slice chicken. Serve with sauce, a slice of new lime, some parsley and if desired, some sesame seeds.

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