Whiskey Pineapple Chicken

How to make Whiskey Pineapple Chicken

4 chicken breasts

¾ c. pineapple juice

¾ c. bourbon or whiskey

4 garlic cloves, minced

2 tablespoons Worcestershire sauce

¼ teaspoon pepper

½ c. bbq sauce

In a mixing bowl, combine the bourbon, pineapple juice, BBQ sauce, garlic, Worcestershire sauce, and pepper.

Allow the chicken to marinate overnight in the refrigerator.

Remove the chicken from the marinade and place it on the grill for 12 to 15 minutes.

If desired, brush with more BBQ sauce before removing from the grill.

To cook the chicken inside, brown it on both sides for 3 to 4 minutes. Bake the chicken for 10 minutes at 400 degrees F on a baking pan.

The marinade may be used on any cut of chicken. The chicken should be cooked until the temperature inside is 165 degrees F.

Hughes, Sweet Baby Rays, Stubbs, and Williamson Brothers are some of my favorite BBQ sauces.

Use gluten-free BBQ sauce that does not contain gluten ingredients such as Worcestershire sauce, also certain flavors and sweeteners.

Use gluten-free Worcestershire sauce or replace it with a mixture of red vinegar or balsamic vinegar and tamarind paste.

Serving Size: 1 serving