|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*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.|
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.
- 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 fresh ginger (grated)
- 1 to 2 cloves garlic (minced)
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 a 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.
Combine sake, sesame oil, ginger, garlic, water and soy sauce in a small bowl.
Pour the mixture over the chicken, making sure it is well coated. Seal bag and refrigerate for 2 to 4 hours.
Preheat grill for medium-high heat.
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 to 3 minutes and remove from heat.
Place chicken onto the grill and baste liberally with reserved marinade, and cook for 5 to 7 minutes.
Turn chicken, baste, and allow to cook for another 6 to 8 minutes or until internal temperature reaches 165 F. Discard any remaining marinade.
Once cooked, remove breasts from grill and place onto a platter and serve.
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.