Garlic Bourbon BBQ-Marinated Grilled Chicken
Garlic, paprika and cayenne pepper give grilled chicken big charisma.
Ingredients
- 1 teaspoon Simply Organic Garlic Powder
- 1 teaspoon Simply Organic Ground Paprika
- 1/2 teaspoon Simply Organic Ground Mustard Seed
- 1 sprinkle Simply Organic Medium Grind Black Pepper
- 1 pinch Simply Organic Cayenne Pepper
- 1/4 cup bourbon optional, alternative below*
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup molasses
- 4 organic boneless chicken breasts skin on or off
Instructions
- In a 2-cup (or larger) measuring cup, whisk together all the liquids and spices. Try to break up any spice “lumps” with a fork.
- Score the chicken breasts 3 to 5 times on the skin side of the breast by slicing about 1/2 inch into (but not all the way through) the meat. Do this regardless of whether you choose to leave the skin attached.
- Place the breasts in a shallow casserole or 1-gallon plastic bag, and add the marinade. Mix until the chicken is thoroughly coated. Refrigerate for 1 hour or up to overnight.
- Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat – if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
- Remove the chicken from the marinade and scrape off as much excess as possible. Place on the hot grill, skin side down, and grill 3 to 4 minutes. Turn the breasts over and cook a further 3 to 4 minutes.
- Using a meat thermometer, check the doneness at the thickest part of the breast. Cook further if needed to reach 165 degrees.
- Remove from the heat and let stand, covered, for 5 minutes, then serve immediately.
- *To leave out the bourbon, replace by doubling the water to 1/2 cup and adding one teaspoon Simply Organic Vanilla Flavoring.
- Before you place the chicken on the grill, be sure to remove excess marinade. This will help prevent flare-ups when grilling.