Recipes

[Carol1229]

Looking through my saved recipes in my recipe box on Tasty Kitchen, I came across a recipe that one of the members had posted a while back. It had caught my eye right away-and I proceeded to forget I saved...sheesh....

This is one super easy and FANTASTIC recipe. I put together the marinade while Bob trimmed the chicken.....once the marinade cooled down, I poured it over the chicken and popped it in the refrigerator for about 4 hours. The original recipe didn't say to save any marinade out to baste the chicken while grilling but I always do-Bob usually bastes it at the end of the cooking time.

I will say I was leery after cooking and cooling the marinade-I used lite soy sauce as I do in all recipes calling for soy sauce-but heating that marinade until it thickened really made it taste salty to me........Bob didn't think so but I tasted more soy sauce than Kahlua. Once the chicken was grilled, it didn't taste as salty to me but I was still tasting more soy sauce with a slight coffee flavor in the background.

I was curious to see how the chicken would be after being refrigerated for a day or two. We had it the next night with Asian Cole Slaw and I have to say-the coffee flavor was pronounced-not overly so-it was PERFECT. What a nice mix with the garlic and ginger too. I used fresh ginger since the original poster of the recipe didn't specify what she used, and I added garlic since I add it to just about all marinades I make. I still might back off the soy sauce a little the next time I make this just to see how it tastes.

Having said that-we TOTALLY enjoyed this chicken. It sort of reminds me of a teriyaki flavor with a slight coffee taste in the background. It's moist, it's juicy......it's DELICIOUS.

Thank you dixiechick for sharing this recipe---it's a Winnah Winnah Kahlua Chicken Dinnah for sure!

Carol

1 Tbsp. cornstarch

Combine Kahlua, soy sauce, red wine vinegar, ginger and garlic in a medium saucepan; whisk in cornstarch until smooth. Cook, stirring constantly, over medium heat just until mixture comes to a boil and thickens. Remove from heat; set aside to cool completely.

Using a fork, poke holes in chicken breasts; place chicken in a resealable plastic bag.

Reserve 1/4 c. marinade for basting; cover and refrigerate.

Pour remaining marinade over chicken; seal bag and refrigerate at least 2 hours, turning bag occasionally.

Spray grill grates with nonstick cooking spray; preheat grill. Remove chicken from marinade; discard marinade. Grill chicken over medium-low heat until chicken is cooked through and juices run clear, 7-10 minutes per side, basting with reserved marinade the last few minutes of cooking time. 4-6 servings.

http://tastykitchen.com/recipes/main...ahlua-chicken/