Nutritional Information Calories: 202 Fat: 3.6g Protein: 27.3g Carbohydrates: 7.1g Fiber: 0.3g Cholesterol: 66mg Iron: 1.3mg Sodium: 610mg Calcium: 27mg Servings Serves 4, serving size 1 chicken breast, 1 tablespoon sauce, 1/4 teaspoon sesame seeds Time To Cook Total Cooking time: 80 minutes. Grilled Chicken With Whiskey-Ginger Marinade Ingredients Four (4- ounce) skinless and boneless chicken breast halves 1/3 cup bourbon 1/3 cup low-sodium Kikkoman 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 of your choice I tablespoon water 1/2 teaspoon cornstarch 1 teaspoon sesame seeds, toasted Directions   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 I hour, turning occasionally. Preheat grill to medium-hot using both burners. Turn left burner off (leave right burner on). Remove chicken from bag and 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.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.