Before I get into today’s recipe, I have a food dilemma ~ DS’s friend gave me 8 heads of cabbage…besides cole slaw and cabbage rolls, does anyone have any ideas for me? Please?
On to the recipe……
I say #1 because I have a couple recipes for grilled bourbon chicken that are similar but not exactly the same and this helps me to keep them straight.
The weather was weird yesterday so I used my indoor grill pan and I used thin sliced chicken which only takes a couple of minutes on each side. Gosh, I LOVE thin-sliced chicken. Has anyone else noticed how HUGE chicken pieces are now? The thin sliced are nice and small and trimmed ~ YAY!
I love cooking with bourbon ~ the flavor is just terrific.
On the grill:
Ready to eat:
Grilled Bourbon Chicken #1
1 1/2 lbs boneless skinless chicken breast halves
2 tbsps olive oil
2 tbsps Dijon mustard
1/4 cup bourbon
2 tbsps red wine vinegar
2 tbsps Worcestershire sauce
2 tbsps soy sauce
1/4 cup brown sugar
2 garlic cloves, minced
Combine olive oil and the next 7 ingredients in a ziplock bag. Add the chicken and marinate in the refrigerator for at least 2 hours or as long as overnight.
Remove chicken from marinade and discard the marinade.
Place chicken on the grill and cook over medium heat. Grill for 15-20 minutes, turning once, until chicken is cooked through and no pink remains.
My zucchini plants have exploded in my garden so I threw some zucchini slices on the grill pan ~ I just used olive oil, salt and pepper on each side and grilled until softened.
This quick bread is so nice and spicy ~ it’s my favorite and even my zucchini-hating DH eats it 🙂