Kahlua Chicken

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

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
  • 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….



~Dixie Chik~

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