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.
- 1 lb boneless, skinless chicken breasts
- 1/2 cup Kahlua
- 1/2 cup soy sauce
- 3 tbsp red wine vinegar
- 1 tsp ginger
- 2 tbsp water
- 1 tbsp cornstarch
- Whisk together the Kahlua through ginger.
- Whisk together cornstarch and water in a small bowl.
- Put the Kahlua mixture in a medium size sauce pan over medium-high heat.
- Bring to a boil, add cornstarch/water mixture and 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….