Marinadesturn out gentle, pleasantresults, a good match forthe mild flavor of breastmeat. The seasoning processhappens slowly, so allowat least an hour (and up toeight) for the marinade tosoak in. Plan on using 2 cupsmarinade for every 4 breasthalves. Include an acidicingredient like vinegar, citrusjuice or wine for flavor andto tenderize the meat, and ateaspoon or two of oil to helpkeep the chicken moist.
Makes: 8 servings
- 1 cup bourbon
- 1 cup unsweetened apple juice or cider
- 1 teaspoon worcestershire sauce
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- Combine 1 cup bourbon, 1 cup unsweetened apple juice or cider, 1 teaspoon worcestershire sauce, 1 teaspoon vegetable oil and 1 teaspoon salt.