Grilled Chicken with Bourbon-Peppercorn Marinade

For the Chicken: 

  • 4 boneless, skinless chicken breasts (about 1.5 lbs) 
  • 1 tbsp olive oil 
  • Salt and freshly ground black pepper, to taste 

For the Bourbon-Peppercorn Marinade: 

  • ¼ cup bourbon 
  • 2 tbsp soy sauce 
  • 1 tbsp brown sugar 
  • 2 tbsp Dijon mustard 
  • 1 tbsp fresh rosemary, chopped 
  • 1 tsp whole black peppercorns, crushed 
  • 2 garlic cloves, minced 
  • 1 tbsp olive oil 

Instructions 

  1. In a bowl, whisk together bourbon, soy sauce, brown sugar, Dijon mustard, rosemary, crushed peppercorns, garlic, and olive oil. 
  2. Coat the chicken breasts in the marinade and refrigerate for at least 1 hour, up to 4 hours. 
  3. Preheat your grill to medium-high heat. 
  4. Grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F. 
  5. Let the chicken rest for a few minutes before serving.