Grilled Breast of Chicken with Maple Whiskey Glaze
Saved in 8 recipe boxes and 6 cookbooks
|2||each||chicken breasts||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: 2015-02-09