This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Tell me what brand of whiskey that Grant drinks. I would like to send a barrel of it to my other generals."
This grilled chicken has great balance – umami flavors from the chicken, sage, and bourbon, sweetness from the brown sugar, acid from the vinegar, and just a bit of saltiness. This is a great recipe for a cookout but also makes fantastic leftovers for sandwiches.
There are two types of brown sugar - Light and Dark. These are now made by combining granulated sugar with molasses and it is the amount of molasses added that determines the darkness of the sugar. Light brown sugar has a more delicate flavor. The recipes on this Web site generally use light brown sugar unless specified otherwise.
There is no significant nutritional difference between granulated (white) sugar and brown sugar.
1 Tbsp. = 34 calories, 0g fat, 0g sat fat, 0 mono fat, 0g protein, 9g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 4 | Serving size =4 ounces chicken with glaze
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers hot or cold and makes great sandwiches.
|1 Tbsp||brown sugar|
|1 Tbsp||apple cider vinegar|
|1 Tbsp||olive oil|
|2 tsp||dried sage|
|1 tsp||Dijon mustard|
|4 4 ounce||boneless, skinless chicken breasts|
Preheat the oven to 325°F or light the grill.
Place the bourbon, brown sugar, apple cider vinegar, olive oil, sage, mustard, molasses and salt in a blender or mini chopper and process until smooth.
When ready to cook, baste the chicken breasts with about 1/3 of the glaze.
Place the chicken breasts on a grill on top of a sheet of aluminum foil or in the oven in a pan.
Cook for about 8 minutes and turn. Coat with another 1/3 of the glaze.
Cook for another 8 minutes and turn.
Coat with the remaining glaze and cook until the chicken is done (internal temperature 160° F). If cooking in the oven set the oven to broil for the final cooking time.
Let rest for about 3 to 5 minutes before serving.
Serving size = 4 ounces chicken with glaze
Servings = 4
Amount Per Serving
|Calories 208||Calories from Fat 43|
|% Daily Value|
|Total Fat 4g||9%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 4g||2%|
|Dietary Fiber <1g||1%|
|Vitamin A 1%||Vitamin C 4%|
|Calcium 1%||Iron 5%|
|Vitamin K 8 mcg||Potassium 327 mg|
|Magnesium 39 mg|