INGREDIENTS | SERVES 4
4 boneless, skinless chicken breasts
Marinade
½ cup olive oil
½ cup honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1 finely chopped jalapeño
2 teaspoons minced garlic
1 tablespoon diced onion
¾ tablespoon salt
Kung Pao Sauce
¼ cup water
2 tablespoons rice vinegar
½ cup dark brown sugar
4 tablespoons soy sauce
1 tablespoon Asian-style chili sauce
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1. In a blender on high speed, combine the marinade ingredients for 1 minute.
2. In a small bowl, combine all ingredients for Kung Pao sauce and whisk together.
3. Pound the chicken breasts flat. Marinate in zip-top bag for 2–3 hours.
4. Grill chicken breasts about 5 minutes per side until done.
5. Drizzle the chicken with Kung Pao Sauce before serving.T.G.I. Friday's Jack Daniels Grilling Sauce
Whiskey gives this sauce a restaurant-quality taste and is good on any type of meat you would like
to grill.INGREDIENTS | YIELDS 3 CUPS