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Combine all ingredients. Marinate chicken for a few hours or overnight in
dish. Cook chicken on grill and baste with sauce. Yield: 1 to 1-1/2 cups.
MELINDA MORSE
1/2 c Bourbon
1/4 c Soy sauce
1/4 c Brown sugar
1 lg Onion; chopped
3 tb Dijon mustard
1 ts Worcestershire sauce
1 Lemon; juice of
1 Servings