Grilled Breast of Chicken with Maple Whiskey Glaze
boned, skined, split
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.)
First published: 1996-01-27 last updated: 2015-04-02