Sweet and a little bit sticky, this chicken dish should be served with steamed rice and if you want to continue the sweet, a roasted sweet potato or if you want some contrast, serve with a bitter green salad.

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 cup orange juice
2 tablespoons molasses
2 tablespoons Bourbon
1 tablespoon minced fresh ginger root
2 garlic cloves, minced
1 tablespoon canola or olive oil
1 teaspoon kosher salt
½ teaspoon black pepper

Place the orange juice, molasses, bourbon, ginger and garlic in a small glass and mix well. Place the chicken in a medium size glass or ceramic bowl, pour half the orange juice mixture over it and let sit at room temperature 20 minutes or refrigerated up to four hours.

Remove the chicken from the marinade and pat it completely dry with a paper towel.
Place a large cast iron or non stick skillet over high heat and when it is hot, add the oil. Sprinkle the chicken breasts with salt and pepper and place, skin side down, in the skillet, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 3- 5 minutes per side.

While the chicken is cooking, place the reserved marinade in a small saucepan and bring to a boil. Cook until reduced by about ¼, about 2- 3 minutes.

Transfer the chicken to a platter, pour the sauce over the chicken and serve immediately.