If you’ve never used bourbon to amp up your barbecue chicken, you’ve been missing out. That all ends now with this super-simple upgrade. Basically, your life will never be the same.
- 4 tablespoons butter, melted
- 3 tablespoons bourbon whiskey
- 1 tablespoon barbecue seasoning
- 4 boneless skinless chicken breasts (1 1/4 lb)
- 1/4 cup packed brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
- 2 teaspoons apple cider vinegar
- 1 green onion, thinly sliced
- Heat gas or charcoal grill. In large bowl, mix melted butter, 2 tablespoons of the bourbon and the barbecue seasoning. Add chicken to bowl; toss to coat.
- In small bowl, mix remaining 1 tablespoon bourbon, the brown sugar, mustard, tomato paste and vinegar. Stir until sugar dissolves. Transfer 2 tablespoons of the mixture to small bowl; reserve for serving.
- Place chicken on grill over medium heat. Cover grill; cook 5 minutes.
- Turn chicken; brush with 2 tablespoons of the remaining brown sugar mixture. Cook 6 to 9 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with green onion. Serve with reserved sauce.
- Bourbon is a predominantly corn-based whiskey prized for its distinctive flavor. Most bourbon is produced in the state of Kentucky.
- Don’t use your pastry brush for brushing on sauces since savory flavors can linger on the brush even after cleaning. Opt for a heat-safe silicone basting brush.
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