Categories: Chicken

Ingredients

• 2 cups bourbon
• 2 cups unsweetened pineapple juice
• 1 cup hoisin sauce
• 2 tbsp. minced fresh ginger
• 4 tsp Worcestershire
• 2 tbsp. coarsely ground pepper, divided
• 8 garlic cloves, minced
• 1 tbsp. kosher salt, divided
• 5 lbs. chicken breasts
• 1 cup sliced sweet red pepper
• 1 cup sliced yellow onions
• 2 tbsp. olive oil

Directions

1. Whisk bourbon, pineapple juice, hoisin sauce, ginger, Worcestershire, 1 tbsp. pepper, garlic, and 1 tsp salt until blended. Place chicken in a shallow dish. Add half of the marinade; turn to coat. Cover and refrigerate overnight; turning often. Refrigerate remaining marinade.

2. Drain chicken, discarding marinade. Grill chicken, covered, over medium-high direct heat until cooked through, 5-6 minutes on each side.

3. Toss red pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until tender, about 5 minutes. In a saucepan on the grill, cook reserved marinade over medium heat until slightly thickened, about 10 minutes. Chop pepper and onion; sprinkle over chicken. Serve with sauce.

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