Whiskey-Ginger Grilled Chicken

The chicken browns over the hottest part of the grill, then moves to the cooler side to finish. The result is tender chicken,that is perfectly cooked.
Makes
4 servings (serving size: 1 chicken breast half, about 1 tablespoon sauce, and 1/4 teaspoon sesame seeds)

• 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  teaspoons  dark 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

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.
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.
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. Cover loosely with foil.
Combine water and cornstarch, stirring well with a whisk. Place 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.


Calories:202 (16% from fat); Fat: 3.6g (sat 0.7g,mono 1.1g,poly 1.1g); Protein: 27.3g