Grilled Breast Of Chicken With Maple Whiskey Glazechicken, poultry 1 teaspoon dried thyme; rubbed 2 chicken breasts; boned skinned and split 1/2 cup pure maple syrup 3 tablespoons Jack Daniel's Whiskey 1 tablespoon vegetable oil Rub thyme over both sides of chicken breasts; set aside. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours, or overnight. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. Glaze burns easily, so watch carefully. |
