4 chicken breast halves
1/3 cup bourbon
1/3 cup Dijon mustard
1/3 cup packed brown sugar
1/3 cup soy sauce
1/3 cup chopped scallions
1 Tablespoon Worcestershire sauce
1/2 teaspoon pepper
Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the bourbon, Dijon mustard, brown sugar, soy sauce, scallions, Worcestershire sauce and pepper in a bowl and mix well. Spoon over the chicken, turning to coat.
Marinate, covered, in the refrigerator for 24 hours, turning frequently. Drain, discarding marinade.
Grill the chicken over hot coals for 25 minutes or until cooked through, turning occasionally.