Bourbon-Glazed Chicken
serves 4

This is the perfect excuse to bring along a bottle of bourbon for a late night warm up. You could substitute red wine, port, sherry, or balsamic vinegar for the bourbon. Or use flank or skirt steak instead of chicken. Serve alongside Lemony Couscous Salad.

4 boneless, skinless chicken breast halves
1/3 cup bourbon
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, chopped
Juice of 1/2 a lemon
1/2 teaspoon salt
1/2 teaspoon pepper

Place chicken breasts in a zipper-lock bag and pound to flatten (use an unopened bottle of wine or the side of a can as a mallet) to about 1-inch thickness. In a small bowl or saucepan, mix together bourbon, brown sugar, soy sauce, sesame oil, garlic, lemon juice, salt, and pepper and pour into bag with chicken. Seal bag and place in cooler to marinate at least 1 hour and up to 8 hours. When ready to cook, place chicken on grill over high heat, reserving marinade, and grill about 5 to 7 minutes per side, until chicken is cooked through.

While chicken is cooking, pour leftover marinade into a pot and bring to a boil on a camp stove. Boil marinade for at least five minutes (since it had raw chicken in it, this step is essential for safety). Continue to boil until sauce thickens.

Spoon a little of the glaze over each chicken breast and serve immediately.