Marinade:
1/4 cup Dijon Mustard
1/4 cup Dark brown sugar
2 Tbsp. Soy sauce
2 Tbsp. Bourbon
1 tsp. Worcestershire sauce
2 Chicken breasts, boneless, skinless
Basting Sauce:
1/4 cup Apricot Preserves
2 Tbsp. White wine vinegar
2 tsp. Worcestershire sauce
2 tsp. Dijon Mustard
2 tsp. Honey
1/4 tsp. Red pepper flakes, crushed
Almonds, sliced, toasted, as needed for garnish
1/4 cup Dijon Mustard
1/4 cup Dark brown sugar
2 Tbsp. Soy sauce
2 Tbsp. Bourbon
1 tsp. Worcestershire sauce
2 Chicken breasts, boneless, skinless
Basting Sauce:
1/4 cup Apricot Preserves
2 Tbsp. White wine vinegar
2 tsp. Worcestershire sauce
2 tsp. Dijon Mustard
2 tsp. Honey
1/4 tsp. Red pepper flakes, crushed
Almonds, sliced, toasted, as needed for garnish
Preparation
