1 t DRIED THYME
2 CHICKEN BREASTS* boned, skin
1/2 c PURE MAPLE SYRUP
3 T JACK DANIEL'S WHISKEY
1 T VEGETABLE OIL
*Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze.
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