Apricot and Kentucky Bourbon Grilled Chicken
From The Kentucky Bourbon Cookbook by Albert Schmid
4 SERVINGS
Marinade
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.
