Grilled Soy and Sake Chicken Breasts

Grilled Sake and Soy Chicken Breasts
Sake and Soy Chicken Breasts. Fotosearch/Getty Images
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
409 Calories
21g Fat
13g Carbs
37g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 409
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 27%
Cholesterol 105mg 35%
Sodium 1046mg 45%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Protein 37g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sake is not only fun to drink, but it works really well in a marinade. The flavor from the sake won't overpower the chicken but will enhance the flavor and help the soy sauce and ginger work its way into the meat. This is a perfect make ahead meal that can be combined and stored in a freezer back for up to one month.  Simply thaw and grill.

Ingredients

  • 4 large chicken breasts, boneless and skinless
  • 1/4 cup/60 mL sake
  • 1/4 cup/60 mL soy sauce
  • 1 tablespoon/15 mL water
  • 1 tablespoon (15 mL) sesame oil
  • 2 teaspoons (10 mL) grated fresh ginger
  • 1-2 cloves garlic, minced

Steps to Make It

  1. Remove any excess fat from the chicken breasts.  Place one at a time on a cutting board lined with a long piece with plastic wrap.  Cover breast with the leftover piece of plastic.  Using a kitchen or rolling pin mallet, flatten chicken to uniform thickness of 1/2 inch thick. Repeat process with each breast.  Once flattened, place into a resealable plastic bag.  Use two bags if necessary.

  2. Combine sake, sesame oil, ginger, garlic, water and soy sauce in a small bowl.

  3. Pour the mixture over the chicken, making sure it is well coated. Seal bag and refrigerate for 2-4 hours.

  4. Preheat grill for medium-high heat.

  5. Remove chicken from bag, reserving marinade.  Set chicken onto a clean plate. Place reserved marinade into a pot and bring to a boil.  Reduce heat and simmer on low for 2-3 minutes and remove from heat.

  6. Place chicken onto grill and baste liberally with reserved marinade, and cook for 5-7 minutes.

  7. Turn chicken, baste, and allow to cook for another 6-8 minutes or until internal temperature reaches 165 degrees F.  Discard any remaining marinade.

  8. Once cooked, remove breasts from grill and place onto a platter and serve. 

  9. If making ahead of time, follow chicken and marinade preparation instructions.  Place breasts into a vacuum sealed bag and store in the freezer for up to 1 month or more.  To cook, simply thaw package and grill as instructed.

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