Ingredients
4 (4-ounce) skinless, boneless chicken breast halves
1/3 cup Good Whiskey (100 prof if you can find it)
1/3 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 teaspoon grated lime rind
2 tablespoons Buona Cucina Sicilian Lemon White Balsamic Vinegar
2 tablespoons Buona Cucina Honey Ginger White Balsamic Vinegar
2 teaspoons Buona Cucina Dark Toasted Sesame Oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Cooking spray
1 tablespoon water
1/2 teaspoon cornstarch
1 teaspoon sesame seeds, toasted
Directions:
Take each chicken breast half and place between 2 sheets of heavy-duty plastic wrap: pound to 1/2-inch thickness using a meat mallet or rolling pin.
Combine Whiskey and next 9 ingredients (whiskey 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.
Preheat grill to medium-hot using both burners.
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 diagonally into thin strips, place chicken on a platter.
Loosely cover with foil. Combine water and cornstarch, stirring well with a whisk
Heat the reserved 1/3 cup marinade in a small saucepan; stir in cornstarch mixture.
Bring to a boil; cook 15 seconds, stirring constantly.
Drizzle sauce over chicken; sprinkle with sesame seeds.