It’s Kahlua…   It’s Chicken…  It’s Kahlua Chicken!

Everybody’s favorite poultry gets to have a little booze.  Oh, wait a minute I already did that.  Did you happen to see Chicken Martini?  If not, it’s definitely worth peekin’ at.

Anyway, I have this big bottle of Kahlua that I bought when we were in Mexico last year because: 1) it was SO cheap there, and 2) Mudslides are the only cocktail my husband will drink. I think he’s had two since we got home from the trip.

So, since I see it sitting in the cabinet all lonely, I decided to find a way to incorporate it into a recipe or two.  This is the first one.

Kahlua Chicken

1 lb boneless, skinless chicken breasts
1/2 cup Kahlua
1/2 cup soy sauce
3 tbsp red wine vinegar
1 tsp ginger
1 tbsp cornstarch

Whisk together the Kahlua through cornstarch and put in a medium size sauce pan over medium-high heat.  Bring to a boil, reduce heat to medium and whisk until consistency thickens – should only take a minute or two.

Trim chicken of any fat (some people do, some people don’t but it’s definitely a DO for me).  Poke holes in the chicken using a fork, then put in a large plastic bag.  Pour in the marinade, seal and flip it around a couple of times to make sure it’s coated.  Refrigerate and let it marinate for a couple of hours.  Even if you don’t have time to marinate it that long, it will still be good.  Just do it next time

Preheat grill to medium, and of course do your usual scrubbing the grates, etc.  Grill for a few minutes on each side, until done all the way through.

As you can see I like mine with some very nice grill marks.  Next time I’ll be using this marinade on some broccoli in this; it’s that good.  I can also imagine this would be great with grilled pineapple on top….

Here’s the recipe! Enjoy!

Dixie Chik

 

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