Bourbon Chicken Breasts

Is there anything better than bourbon chicken? Succulent breast of chicken, pounded thin and infused with the flavors of bourbon, sucanat, garlic, and green onions -- and then grilled to sweet, caramelized perfection. I think not!

Get the full post Over at Burp! where we take bourbon chicken breasts and pair them with pears and brie to make lip-smacking sammiches!
Bourbon Chicken Breasts
1/4 cup brown sugar (or Sucanat)
1/4 cup shoyu soy sauce
3 T Dijon mustard
1/3 cup bourbon
1/2 tsp Worcestershire sauce

6 split chicken breasts
1/4 cup minced green onions
freshly ground black pepper

Combine Sucanat, soy sauce, mustard, bourbon, and Worcestershire sauce in a bowl. Whisk until smooth.

Pound the chicken breasts between two sheets of waxed paper with a meat tenderizer until quite thin. Season the chicken breasts with black pepper (to taste) and lay them in a single layer in a large, shallow container. Sprinkle with green onions. Pour marinade over the top of the breasts and allow to marinate for at least 4-6 hours (overnight is best). Discard marinade.

To cook chicken, grill over medium high heat for 4-5 minutes/side -- or until chicken is cooked through.


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1 comment:

RCakeWalk said...

This is a fantastic photo...and a nice looking recipe. I'm just scrolling through the recipes due to insomnia, and really am in no way hungry. Fortunately, everything so far appears to be neatly compiled into my very own online cookbook!

I'm now wondering if you (or I, or anyone) could make a Tastebook-type cookbook comprised of online photos and recipes for the tangible sorts like myself?