NEW ORLEANS GRILLED CHICKEN
2 Chicken Breasts
2 Oz. Dijon Mustard
2 Oz. Brown Sugar, dark
1 Fl. Oz. Soy Sauce
1 Fl. Oz. Bourbon
1 Tsp. Worcestershire Sauce
2 Oz. Apricot Preserves
1 Fl. Oz. White Wine Vinegar
2 Tsp. Worcestershire Sauce
2 Tsp. Dijon Mustard
2 Tsp. Honey
1/4 Tsp. Red pepper flakes, crushed
Garnish Almonds, sliced, toasted
Garnish Onions, sliced into rings, fried
1. Mix the marinade ingredients together and reserve in a nonreactive container.
2. Split each breast in half, clean off fat, skin. Coat fully with marinade. Cover and refrigerate for 1-3 hours.
3. Simmer basting sauce for about ten minutes stirring with a wooden spoon. Refrigerate.
4; Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with the basting sauce, turn and brush with more basting sauce.
5. Continue to baste frequently and grill until done. Garnish with toasted almonds and fried onion rings at service time.
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