A Southern favorite, this marinade highlights the flavors of oaky bourbon and sweet maple syrup.
TOOL: 1-gallon zip-top bag
YIELD: about ¾ cup (enough for about 6 servings)
| 3 | TABLESPOONS PURE MAPLE SYRUP |
| 2 | TABLESPOONS CANOLA OIL |
| 2 | TABLESPOONS BOURBON |
| 2 | TABLESPOONS SOY SAUCE |
| 1 | TABLESPOON CIDER VINEGAR |
| 1 | TABLESPOON KETCHUP |
| 1 | TEASPOON DIJON MUSTARD |
| ½ | TEASPOON TABASCO SAUCE |
| ¼ | TEASPOON WORCESTERSHIRE SAUCE |
| 1 | GARLIC CLOVE, MINCED |
| ¼ | TEASPOON CRUSHED RED PEPPER |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the maple syrup, oil, bourbon, soy sauce, cider vinegar, ketchup, mustard, Tabasco, Worcestershire, garlic, and crushed red pepper into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and black pepper.
SUGGESTED USES: chicken breasts, pork chops, or beef steaks (marinated 2 hours to overnight), grilled
FOR 6 SERVINGS, add 6 boneless, skinless chicken breasts (about 8 ounces each), pounded to an even thickness of ½ to ¾ inch, to the Bourbon-Maple Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 10 to 12 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before serving.
Serve the chicken breasts with buttered corn on the cob or your favorite Southern-style comfort food sides.