6 boneless chicken breasts, skin on
200ml bourbon whiskey 3 tbsp soft brown sugar 2 tbsp dark soy sauce
1 tbsp sesame oil 1 garlic clove, crushed freshly squeezed juice of 1 lemon
sea salt and ground black pepper
a barbecue/grill a camping stove (optional)
Any American-style barbie on the beach should include a bottle of bourbon, and this campfire chicken is packed with flavour from the delicious Tennessee whiskey marinade
Put the chicken in a sealable plastic bag. Using a rolling pin (or the side of the whiskey bottle works just as well), tenderise the chicken by pounding it until it flattens. Open the bag up and add the bourbon, sugar, soy sauce, sesame oil, garlic and lemon juice. Season well with salt and pepper, then seal up the bag and shake it well to let the ingredients infuse. Put the sealed bag in the fridge for up to eight hours to marinate or leave in a cooler for one to two hours if you are pushed for time and want to head to the beach.
When ready to cook, lay the marinated chicken on a hot barbecue/grill. Cook over a high heat for about eight minutes on each side, or until cooked through.
If you wish, and have a camping stove, you can cook down any marinade left in the bag to serve drizzled over the chicken, although the chicken is still very tasty without this step. Simply pour it into a small pan and bring to the boil over the stove. Simmer for the same duration as the chicken takes to cook, until it thickens, then, when ready, spoon a little of the sauce over each chicken piece and serve.
A Perfect Day for a Picnic: Over 80 recipes for outdoor feasts to share with family and friends by Tori Finch is published by Ryland Peters & Small, £9.99, www.rylandpeters.com. Photography by Georgia Glynn-Smith