Prep 5 mins
Cook 30 mins
Another barbecue recipe!
- 680.38 g boneless skinless chicken breast halves
- 29.58 ml olive oil
- 29.58 ml Dijon mustard
- 59.14 ml Bourbon
- 29.58 ml red wine vinegar
- 29.58 ml Worcestershire sauce
- 29.58 ml soy sauce
- 59.14 ml brown sugar
- 2 garlic cloves, minced
- Combine olive oil and next 7 ingredients.
- Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Remove chicken from marinade. Discard marinade.
- Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.
I made an after-grilling glaze that went perfectly with it.
I doubled the bourbon and brown sugar, added some clover honey, then divided the mixture. I used just enough of the mixture to heavily coat the chicken breast tenders, and turned them every 10 minutes for about 45 minutes.
I sauteed some thick sliced, fresh portabello mushrooms in butter to about half well done, then added the rest of the mixture along with about about 1/3 cup of water plus some corn starch to thicken.
When the grilled chicken was done, I poured the bourbon-mushroom glaze over the top prior to serving.
This was so awesome!!!!
The reason I doubled the bourbon, sugar, and added honey was because the original mixture was too salty. The results were not an overpowering, but smooth and flavorful.
Very, Very good! I lightly scored the chicken (as RiffRaff taught me) and let them marinate all day, then grilled them up outside. They were great with rice and a peapod/mushroom stir-fry. I'll definitely make these again. Thanks for posting!
Not having planned ahead, I had only about 45 minutes to let this marinade. The chicken was still very good and moist. I was concerned that the bourbon flavor might be too strong, but it wasn't. Thanks for this yummy recipe.