Fire up the grill for a classic southern dish named for the famed New Orleans street (not to mention its one key ingredient). Serve over rice for a savory and hearty meal.
lb boneless skinless chicken breasts
cup soy sauce
cup olive oil
tablespoon grated gingerroot
cloves garlic, crushed
Coarse sea salt
Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag.
In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate.
Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Sprinkle with sea salt before serving.
Always refrigerate fish during marinating. Letting it stand at room temperature encourages bacteria growth.
Serve with rice and a green salad.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.