Grilled Bourbon Chicken Thighs
2 to 3 pounds boneless skinless chicken thighs
⅓ cup bourbon
1 (5-ounce) bottle soy sauce
½ cup water
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
¼ cup light brown sugar
1. Mix all ingredients in a shallow glass dish; add chicken, cover, and marinate at least 12 hours (longer is better). Drain meat, reserving marinade.
2. Use one-fourth of marinade for basting then use remainder later on. Place thighs on low heated grill and cook very slow (do NOT char). Turn frequently, brushing with marinade each time.
3. After grilling, cut chicken into bite-size pieces and simmer in remaining marinade, uncovered, for 15-20 minute