Chicken Irene


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.

ChickenElizabeth Karmel