The Pioneer Woman Tasty Kitchen
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Kahlua Chicken

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Chicken marinated with a Kahlua and soy sauce mixture, then grilled!

Ingredients

  • 1 pound Boneless, Skinless Chicken Breasts
  • ½ cups Kahlua
  • ½ cups Soy Sauce
  • 3 Tablespoons Red Wine Vinegar
  • 1 teaspoon Ginger
  • 1 Tablespoon Cornstarch

Preparation

Whisk together all of the ingredients except the chicken. Put the mixture into a medium sized sauce pan over medium-high heat. Bring to a boil, and then immediately 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 it into a large plastic bag. Pour in the marinade, seal the bag and flip it around a couple of times to make sure the chicken is 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 heat, and of course do your usual scrubbing the grates, etc. Grill for about 7-10 minutes on each side, until done all the way through.

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2 Reviews

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laurak0316 on 7.27.2011

This was a great recipe. The chicken turned out very flavorful and moist. Will make again!

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Carol on 7.18.2011

I made your recipe yesterday-BOY is it good-and easy too! Got a great deal on chicken at the store so while my husband cleaned and trimmed it, I made the marinade-let it cool and in the bath the chicken went. I didn’t know if you use powdered ginger or fresh, so I used fresh grated ginger and I did sneak in a clove of finely minced garlic to the sauce.

Dinner was DEELISH-and I’m looking forward to the leftovers these upcoming hot weather nights.

Thanks so much for sharing this wonderful recipe,

Carol

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