6 4 ounce skinned and boned
- chicken breast halves -- cut
- into long strips
1/4 cup firmly packed dark brown
- sugar
3 tablespoon Dijon mustard
3 tablespoon bourbon
1 teaspoon low sodium Worcestershire
- sauce
vegetable cooking spray
Instructions:
Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty,
zip-top bag. Combine brown sugar and next three ingredients; pour
over chicken. Seal bag, and refrigerate at least one hour, or up to
four hours, turning occasionally. Place chicken in a grill basket
coated with cooking spray. Cook on food rack, without a grill lid,
over hot coals (400 - 500F.) 8 minutes or until done, turning once.
Serve warm.
