1/2 cup packed brown sugar, divided
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves
1/4 cup pure maple syrup
2 tablespoons bourbon or apple juice
2 teaspoons spicy brown mustard
1. Heat grill. Combine 1/4 cup of the brown sugar, thyme, salt, onion powder and cayenne pepper in small bowl. Generously rub over both sides of chicken.
2. Whisk remaining 1/4 cup brown sugar, maple syrup, bourbon and mustard in small saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer 8 to 10 minutes or until sauce thickens slightly, stirring frequently.
3. Oil grill grates. Grill chicken, covered, over medium heat or coals 6 minutes, turning once. Brush with sauce; grill 2 to 4 minutes or until chicken is no longer pink in center, turning once and brushing with sauce.
4. Boil remaining sauce 1 to 2 minutes or until thickened; serve with chicken.
PER SERVING: 315 calories, 4 g total fat (1 g saturated fat), 27 g protein, 41 g carbohydrate, 75 mg cholesterol, 695 mg sodium, 0 g fiber