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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