Chicken breasts are marinated in an aromatic mango, peach, and herb marinade spiked with bourbon then grilled on a cedar plank.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
236 Calories
Recipe Instructions
Step 1
Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth.
Step 2
Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
Step 3
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil.
Step 4
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.
Ingredients
1 tablespoon brown sugar
2 cloves garlic
4 skinless, boneless chicken breast halves
1 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary
1 mango - peeled, seeded and diced
1 tablespoon extra-virgin olive oil
1 fresh peach - peeled, pitted and diced
1 untreated cedar plank, soaked in water for 2 hours
0.5 teaspoon chopped fresh thyme
1.5 teaspoons white wine vinegar
2 tablespoons good quality bourbon whiskey (such as Maker's Mark®)
