NEW ORLEANS GRILLED CHICKEN

Ingredients:

2                Chicken Breasts  

   Marinade:

   2 Oz.            Dijon Mustard

   2 Oz.            Brown Sugar, dark

   1 Fl. Oz.       Soy Sauce

   1 Fl. Oz.       Bourbon

   1 Tsp.          Worcestershire Sauce

   Basting 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    

Procedure:

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.

PREP TIME:

YIELD:

Pro Tip:

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