½ cup apricot jam
½ cup bourbon(reserving a touch for the cook, of course)
Salt and pepper to taste
- Heat grill or broiler.
- Split cleaned birds down the backbone and press breasts down to flatten.
- Combine apricot jam and bourbon into a small bowl and mix.
- Bring birds to room temperature and thoroughly rub with salt and black pepper. Coat each bird in the bourbon-jam mixture and place on a grill with gray but hot coals or under an oven broiler. Turn frequently for 10 – 12 minutes until golden brown.
- from Ben McC. Moise , Charleston, SC