3 tablespoons vegetable oil
3 tablespoons Worcestershire sauce
3 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons molasses
2 teaspoons kosher salt
2 teaspoons bourbon
2 tablespoons lemon juice
6 skinless, boneless chicken breast halves
1 (8 ounce) bottle BBQ sauce
1 cup warm water
4 tablespoons barbecue sauce
1 tablespoon cornstarch
In a large bowl, whisk together oil, Worcestershire sauce, onion, garlic, molasses, kosher salt, bourbon, lemon juice, cornstarch and BBQ sauce. Cover and refrigerate at least 4 hours.
Preheat grill for indirect medium heat and preheat grill to medium-high heat.
Arrange chicken breasts on grill and grill about 4 inches from heat source 5 to 7 minutes per side (depending on size). Grill until juices run clear, about 5 minutes per side. Remove from food and discard liquid. Discard meat and marinade and reserve 2 tablespoons of marinade for another use.
Using a slotted spoon, transfer chicken to grill. Grill chicken until meat is cooked through and juices run clear. Pour leftover juice over chicken. Allow chicken to be grilled per request of the grill master (range 1 to 4 hours per side). Garnish with reserved barbecue sauce.