leon bottom

pineapple jalepeno grilled bourbon chicken


• 1/4 cup leon's pineapple jalepeno chutney
• 4 chicken breast halves
• 1/3 cup bourbon
• 1/3 cup dijon mustard 1/3 cup packed brown sugar
• 1/3 cup soy sauce 1/3 cup chopped scallions 1 tablespoon worcestershire sauce
• 1/2 teaspoon pepper

cooking directions:

Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the bourbon, dijon mustard, brown sugar, soy sauce, scallions, worcestershire sauce and pepper in a bowl and mixwell. Spoon over the chicken, turning to coat. Marinate, covered, in the refrigerator for 24 hours, turning frequently. Drain, discarding the marinade. Grill the chicken over hot coals for 25 minutes or until cooked through, turning occasionally. Garnish with the chutney.

serves: 4


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