Grilled Breast Of Chicken w/Maple Whiskey Glaze

1 t DRIED THYME

2 CHICKEN BREASTS* boned, skin

1/2 c PURE MAPLE SYRUP

3 T JACK DANIEL'S WHISKEY

1 T 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.)