Title: Grilled Breast of Chicken W/maple Whiskey Glaze
Categories: Poultry Sauce
Yield: 2 Servings
| 1 | ts | DRIED THYME |
| 2 | | CHICKEN BREASTS* boned, skin |
| 1/2 | c | PURE MAPLE SYRUP |
| 3 | tb | JACK DANIEL'S WHISKEY |
| 1 | tb | VEGETABLE OIL |
*Note: Chicken breasts should be boned, skinned & 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.)