Grilled Breast of Chicken with Maple Whiskey Glaze
Yield
servingsPrep
15 minCook
15 minReady
3 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
thyme
dried |
*
|
| 2 | each |
chicken breasts
boned, skined, split |
|
| ½ | cup |
maple syrup
|
|
| 3 | teaspoons |
whiskey
|
* |
| 1 | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
thyme
dried |
*
|
| 2 | each |
chicken breasts
boned, skined, split |
|
| 118 | ml |
maple syrup
|
|
| 15 | ml |
whiskey
|
* |
| 5 | ml |
vegetable oil
|
|
Directions
Rub thyme over both sides of chicken breasts.
Combine syrup, whiskey and oil.
Marinate breasts in the refrigerator for several hours.
Grill or broil breasts, basting frequently with marinade for a shiny brown glaze.
(glaze burns easily, so watch carefully.)
