1 ts DRIED THYME
2    CHICKEN BREASTS* boned, skin
1/2 c  PURE MAPLE SYRUP
3 tb JACK DANIELS WHISKEY
1 tb VEGETABLE OIL

*Note: Chicken breasts should be boned, skinned & split. Rub thyme
over both sides of chicken breasts. Combine syrup, whiskey and oil.
Marinate breasts in the refrigerator for several hours. Grill or
broil breasts, basting frequently with marinade for a shiny brown
glaze. (Glaze burns easily, so watch carefully.)