Chicken Irene
Ingredients
4 boneless skinless chicken breasts (halves)
Spicy Bourbon Marinade:
½ cup Dijon mustard
½ cup dark brown sugar
¼ cup soy sauce
¼ cup bourbon
2 teaspoons Worcestershire
Sweet Apricot Basting Sauce:
½ cup apricot preserves
¼ cup white vinegar
4 ½ teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon crushed red pepper flakes
Methods/steps
Pound breasts between two sheets of plastic to an even thinness (this is the technique called: Paillard) and set aside.
Combine marinade ingredients. Place chicken in a shallow container or VacuVin Instant Marinater and pour marinade over the chicken. Cover tightly with lid or plastic wrap. Refrigerate for 1-2 hours and no longer than 3 hours.
Place the chicken directly on the cooking grate. Grill the breasts 1-2 minutes and move chicken pieces a quarter inch (this turn will make crosshatch marks). Cook 1 more minute. Turn chicken pieces over and brush with the basting sauce. Cook 2-3 minutes more, basting once more until chicken is done. Remove from grill to a clean platter and let rest 2-3 minutes.
© ELIZABETH KARMEL 2019