Bourbon-Onion Chili Sauce (Corrected)
INGREDIENTS:
6 4-ounce skinned and boned
-chicken breast halves, cut
-into long strips
1/4 c Firmly packed dark brown
-sugar
3 tb Dijon Mustard
3 tb Bourbon
1 ts Low sodium Worcestershire
-sauce
Vegetable cooking spray
6 4-ounce skinned and boned
-chicken breast halves, cut
-into long strips
1/4 c Firmly packed dark brown
-sugar
3 tb Dijon Mustard
3 tb Bourbon
1 ts Low sodium Worcestershire
-sauce
Vegetable cooking spray
Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top bag. Combine brown sugar and next three ingredients; pour over chicken. Seal bag, and refrigerate at least one hour, or up to four hours, turning occasionally.
Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 -
500 degrees F.) 8 minutes or until done, turning once. Serve warm.
Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 -
500 degrees F.) 8 minutes or until done, turning once. Serve warm.