Recipe: Apricot and Bourbon Grilled Free Range Chicken

Added By: Eira Alarches

Originated From: Green Witches Mailing List
 
Ingredients:

Marinade:
1/4 cup Dijon Mustard
1/4 cup Dark brown sugar
2 Tbsp. Soy sauce
2 Tbsp. Bourbon
1 tsp. Worcestershire sauce
2 Chicken breasts, boneless, skinless

Basting Sauce:
1/4 cup Apricot Preserves
2 Tbsp. White wine vinegar
2 tsp. Worcestershire sauce
2 tsp. Dijon Mustard
2 tsp. Honey
1/4 tsp. Red pepper flakes, crushed

Optional:
Almonds, sliced, toasted, as needed for garnish
 
Directions:

1. Combine the marinade ingredients and transfer to a shallow, stainless steel pan.

2. Split each chicken breast into two halves by removing the cartilage that divides the halves.
Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.

3. Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.

4. Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with basting sauce, turn and brush with more basting sauce.

5. Continue to baste frequently and grill until done. Garnish with toasted almonds at service time.

Notes:  Yields 4 servings.