Ingredients
2lbschicken breasts,boneless, skinless
½cupsoy sauce,(low sodium or gluten-free)
½cupapple sauce,unsweetened
½cupyellow onion,finely chopped
2tspginger,grated
4clovesgarlic,minced
1tbspcanola oil
¼cupbourbon
¼cupBBQ sauce
2tbspapple cider vinegar
2tbspbrown sugar
pinchred pepper flakes
½cupchicken broth,low sodium
scallions,sliced for garnish
Preparation
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, being careful not to puncture the bag. Put breasts in the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, BBQ sauce, vinegar, brown sugar and red pepper flakes.
Reserve and refrigerate ⅓ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 30 minutes or as long as overnight.
Preheat outdoor grill over medium high heat. Discard the marinade in the bag and grill the chicken for 4 minutes per side, or until chicken is cooked through.
Transfer chicken to a plate, tent with foil and allow to rest while making the sauce.
Put reserved ⅓ cup marinade in a small saucepan. Add chicken broth and bring to a boil over medium high heat. Once boiling, reduced heat to medium-low for 5 to 6 minutes, until sauce has thickened slightly.
Slice chicken breast, top with sauce, scallions and serve.
