Grilled Chicken with Whiskey-Ginger Marinade

Ingredients

• 0.3 cup bourbon 
• 3 tablespoons brown sugar 
• 0.5 teaspoon cornstarch 
• 0.3 teaspoon pepper red crushed
• 2 teaspoons sesame oil dark
• 2 teaspoons ginger fresh grated peeled
• 2  garlic clove minced
• 2 tablespoons hoisin sauce 
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime zest grated
• 0.3 cup soy sauce low-sodium
• 1 teaspoon sesame seed toasted
• 16 ounce chicken breast halves boneless skinless
• 1 tablespoon water 

Equipment

• sauce pan
• whisk
• plastic wrap
• grill
• aluminum foil
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. 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.
2. Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade.
3. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.
4. Preheat grill to medium-hot using both burners.
5. Turn left burner off (leave right burner on).
6. Remove chicken from bag; discard marinade. Coat grill rack with cooking spray.
7. 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.
8. Combine water and cornstarch, stirring well with a whisk.
9. Place reserved 1/3 cup marinade in a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly.
10. Drizzle sauce over chicken; sprinkle with sesame seeds.