Bourbon Barbecue Chicken Breasts

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


  1. 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.
  2. 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.
  3. Place chicken on grill over medium heat. Cover grill; cook 5 minutes.
  4. 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.

Expert Tips

  • 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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