4 boneless skinless chicken breasts (halves)
Spicy Bourbon Marinade:
- ½ cup Dijon mustard
- ½ cup dark brown sugar
- ¼ cup soy sauce
- ¼ cup bourbon
- 2 teaspoons Worcestershire
Sweet Apricot Basting Sauce:
- ½ cup apricot preserves
- ¼ cup white vinegar
- 4 ½ teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon crushed red pepper flakes
Pound breasts between two sheets of plastic to an even thinness (this is the technique called: Paillard) and set aside.
Combine marinade ingredients. Place chicken in a shallow container or VacuVin Instant Marinater and pour marinade over the chicken. Cover tightly with lid or plastic wrap. Refrigerate for 1-2 hours and no longer than 3 hours.
Place the chicken directly on the cooking grate. Grill the breasts 1-2 minutes and move chicken pieces a quarter inch (this turn will make crosshatch marks). Cook 1 more minute. Turn chicken pieces over and brush with the basting sauce. Cook 2-3 minutes more, basting once more until chicken is done. Remove from grill to a clean platter and let rest 2-3 minutes.