Grilled Bourbon Chicken
"Another barbecue recipe!"
photo by kerrdanielle
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 lbs boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1⁄4 cup Bourbon
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1⁄4 cup brown sugar
- 2 garlic cloves, minced
directions
- 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.
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Reviews
-
Delicious!<br/>I made an after-grilling glaze that went perfectly with it.<br/>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.<br/>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.<br/>When the grilled chicken was done, I poured the bourbon-mushroom glaze over the top prior to serving. <br/>This was so awesome!!!!<br/>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. -
I doubled the marinade, reserving 1/4 of it. When the chicken was grilling I simmered the reserved marinade with a tablespoon of honey, until it reduced and thickened some. Topped the grilled chicken with this and it was just melt in your mouth! -
-
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.
-
A wonderful way to cook chicken!! I used bone-in breasts and marinated all day. The flavors were subtle yet very tasty! I am not a bourbon drinker and still found this dish 100% DELICIOUS! Thanks for sharing Luvs2cook.
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RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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