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Sweet Bourbon Chicken
Appliance: Contact Grill - 4 servings and larger.
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This gluten free recipe is also great with steaks and turkey cutlets
Ingredients
   4 boneless, skinless chicken breasts

For the Marinade:
   1/4 cup brown sugar, packed
   1/4 cup Bourbon
   2 tablespoons soy sauce or gluten free tamari
   1 tablespoon lemon juice
   1 1/2 teaspoons Worcestershire sauce (Lea & Perrin's is gluten free)
   1/4 teaspoon pepper
   1/4 teaspoon hot pepper sauce
   1/4 cup oil
   1/4 cup water


Directions
Place chicken between two pieces of plastic wrap or inside a leftover produce bag. With the bottom of a heavy sauce pan or a meat mallet, pound chicken to a uniform thickness of 1/2 inch (no greater than 3/4 inches).

Combine marinade ingredients in a gallon sized zipper bag and shake until well combined. Add chicken and seal bag, squeezing out as much air as possible. Marinate, refrigerated, for at least 4 hours and up to 10 hours, turning occasionally.

Preheat contact grill according to manufacturer's instructions for chicken, or use medium-high to high heat (depending on your machine). Use grill plates, if applicable. Drain chicken and discard marinade. Grill chicken in a single layer until internal temperature reaches 165 degrees(F), 4-6 minutes. Do not overcrowd.

Allow chicken to rest 3-5 minutes before cutting or slicing, to preserve juices.

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