Four thick fresh boneless/skinless chicken breasts trimmed of fat
Cayenne or chili powder (optional dijon mustard, tequila or bourbon, and vinegar may be substituted)
Molasses or honey
Olive oil (salt/black pepper optional)
In mixing bowl:
Add 8 shakes of onion and garlic
2 shakes of cayenne or chil
(more if you like it spicy)
2 tablespoons of mustard
2 tablespoons of honey
Pour olive oil into the bowl to where it just starts to cover the top of the dry ingredient and mustard.
Gently stir for a moment but do not try to mix thoroughly.
Add a couple of shots of tequila or bourbon (less if vinegar used).
Stir the ingredients until they become a thick even paste.
Brush the paste evenly on both sides of each breast placing into a pan and then into a refrigerator for a half hour.
Place breasts onto a grill preheated to medium (high is NOT recommended), cover for 7 to 8 minutes, turn only once with tongs, cover and let finish for 6 to 8 minutes.
Let set for 10 minutes before slicing across the breasts into 1/4 inch slices
Goes great with Caesar salads, asparagus, rice, potatoes.