Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Combine ginger beer, fresh ginger, lemongrass paste, soy sauce, salt, pepper, honey and red pepper flakes in a sauce pot and heat for 10-12 minutes or until reduced by half. Chill liquid quickly by filling a large bowl with ice and cold water. Pour reduced liquid into a smaller container and place in the ice bath. The container should be level with with the ice. Stir liquid to distribute the heat to the cold areas until the liquid cools down evenly. When cooled, pour liquid over chicken breasts and refrigerate overnight.
Preheat an outdoor grill over low heat. Remove breasts from marinade, reserve liquid and heat in a sauce pot over the grill. Place breasts on grill. Cover and cook for 30-35 minutes or until internal temperature reaches 170°F. Turn chicken while cooking so it doesn't char, and baste with reserved liquid. Top cooked chicken breasts with green onions and cilantro.