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Grilled Breast Of Chicken With Maple Whiskey Glaze
Ingredients
- 1 tsp Dry THYME
- 2 x CHICKEN BREASTS* boned, skin
- 1/2 c. PURE MAPLE SYRUP
- 3 Tbsp. JACK DANIEL'S WHISKEY
- 1 Tbsp. VEGETABLE OIL
Directions
- *Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hrs. Grill or possibly broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.)
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