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