Of Gorgeous Grills: Chicken in Whisky-Ginger Sauce
Which foodie doesn’t take delight at the sight of beautiful, long, dark grill marks on a piece of meat or veggie served on their plate? Grilling has been an integral method of cooking for some 500,000 years now. But up until the 1940s, the practice was to grill food at outdoor picnics and gatherings. Soon, grilling would invade private kitchens to become a rage towards the end of the 1950s. Then, a certain metalworker by the name of George Stephen from Chicago went on and invented the Weber Grill, the first of its kind. Since then, the grill has undergone many makeovers. So without further ado, let’s get on to grilling some good ol’ chicken breasts with a touch of whisky! And for that
- 120 g chicken breast
- 1/3rd cup bourbon
- 1/3rd cup soy sauce
- 2 tbsp Hoisin sauce
- 2 tsp dark sesame oil
- 3 tbsp brown sugar
- 2 tsp grated
- fresh ginger
- 2 tbsp lime juice
- Lime zest
- Red chili flakes
- 4 cloves of garlic,minced
- ½ tsp cornstarch
Begin by pounding your chicken breasts between two layers of cling film to get 2 inch thick pieces. Use a rolling pin to bash your chicken into submission.
With that done, it’s time for the marinade. Mix all the ingredients, beginning at bourbon and ending at garlic cloves for a gorgeous, brown marinade. Reserve 1/3rd of this for later use. Marinate the thinned chicken breasts for a minimum of 2 hours to a maximum of 6 hours in the rest of the marinade.
While the chicken’s resting in its whisky-infused bath, get your grill pan heating. After 2 hours, fish the chicken breasts out of the marinade, grill on each side on medium-high flame for 5/7 minutes, or until the chicken is fully done.
Whisk the cornstarch with water into a lump-free paste. In a sauce pot, add the reserved marinade. Whisk in the cornstarch and let it bubble away. Cut the grilled chicken into thin strips, drizzle with the flavourful whisky sauce, top with toasted sesame seeds and serve hot.
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