6 4-ounce skinned and boned chicken breast halves, cut into long strips
1/4 cup Firmly packed dark brown-sugar
3 Tablespoons Dijon Mustard
3 Tablespoons Bourbon
1 teaspoon Low sodium Worcestershire sauce
Vegetable cooking spray
Yield: 6 servings
Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top bag. Combine brown sugar and next three ingredients; pour over chicken. Seal bag, and refrigerate at least one hour, or up to four hours, turning occasionally. Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 – 500 degrees F.) 8 minutes or until done, turning once. Serve warm.