Bourbon Teriyaki Chicken Recipe

1. 1

   Combine teriyaki baste & glaze, whiskey, pepper and cinnamon; set aside.

2. 2

   Remove stem from eggplant and partially peel lengthwise to create stripes.

3. 3

   Cut eggplant lengthwise into 6 or possibly 8 wedges.

4. 4

   Place wedges in large bowl; cover with water and let stand 30 min.

5. 5

   Remove and pat dry with paper towels; place with chicken on grill 6 inches from warm coals.

6. 6

   Cook 30 to 35 min, or possibly till chicken is no longer pink in center and eggplant is tender, turning chicken and eggplant over occasionally and brushing frequently with baste & glaze mix.

7. 7

   This recipe yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

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