1Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag.
2In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate.
3Heat 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.