- Marinate for 24 hours before cooking. Combine ginger beer, ginger, lemongrass paste, soy sauce, salt, pepper, honey and red pepper in a sauce pot and heat for 10-12 minutes or until reduced by half. Chill liquid quickly by simply filling a large bowl with ice and cold water. Pour reduced liquid into a container and place in the ice bath. The container should be level with the ice. Stir liquid to distribute the heat to the cold areas until the liquid cools down evenly. When cooled, pour liquid over breasts and refrigerate overnight.
- Preheat an outdoor grill to low heat. Remove breasts from marinade, reserve liquid and heat in a sauce pot over the grill. Place breasts on grill. Turn chicken using tongs; baste with reserved liquid, cover and grill for 30-35 minutes or until internal temperature reaches 170°F. Finish with green onions and cilantro.