Cookbook author Albert Schmid prepares grilled chicken with apricot, bourbon flavors


Posted on September 4, 2012 at 10:31 AM

Updated Tuesday, Sep 4 at 10:41 AM

Apricot and Kentucky Bourbon Grilled Chicken

From The Kentucky Bourbon Cookbook by Albert Schmid





1/4 cup Dijon mustard

1/4 cup dark brown sugar

2 tablespoons soy sauce

2 tablespoons Kentucky bourbon

1 teaspoon Worcestershire sauce


4 (7.4-pound) boneless, skinless chicken breasts


Basting Sauce

1/4 cup apricot preserves

2 tablespoons white wine vinegar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons honey

1/4 teaspoon red pepper flakes, crushed


Sliced toasted almonds


To make the marinade: Combine the mustard, brown sugar, soy sauce, bourbon,

and Worcestershire sauce and transfer the mixture to a shallow glass pan. 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.


Start the grill.


To make the basting sauce: Combine the preserves, vinegar,

Worcestershire sauce, mustard, honey, and red pepper flakes in a small saucepan

and simmer for 10 minutes to blend the flavors.


Remove the chicken from the marinade and place it on the grill. Grill, basting

with the basting sauce. Continue to baste frequently and grill until the juices

run clear.


Garnish with the toasted almonds.