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Eden's Nectar Bourbon Chicken
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
345 minutes
Grilled bourbon-infused mango and peach marinated chicken on cedar plank.
Ingredients:
  • 1 fresh peach - peeled, pitted and diced
  • 1 mango - peeled, seeded and diced
  • 2 cloves garlic
  • 1 tablespoon chopped fresh rosemary
  • 0.5 teaspoon chopped fresh thyme
  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 2 tablespoons good quality bourbon whiskey (such as Maker's Mark®)
  • 1 tablespoon extra-virgin olive oil
  • 1.5 teaspoons white wine vinegar
  • 4 skinless, boneless chicken breast halves
  • 1 untreated cedar plank, soaked in water for 2 hours
Instructions:
  • Combine the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar in a blender. Blend until silky smooth.
  • 1. Place 2/3 of the marinade into a resealable plastic bag. Add the chicken, ensure it is coated with the marinade, remove any excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Keep the remaining marinade in a sealed container in the refrigerator.
  • Prepare the outdoor grill by heating it to medium-high heat and lightly oiling the grate. Brush the plank with a touch of olive oil, then place it on the grill.
  • Take the chicken out of the marinade, shaking off any extra. Discard the leftover marinade. Once the plank begins to smoke, place the chicken on it. Grill until cooked through, around 10 minutes per side. Use a thermometer to ensure the chicken reaches at least 165 degrees F (74 degrees C). Finally, brush the chicken with the reserved marinade.

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