This is a modified recipe from the Weber Big Book of Grilling. Original one called for squab - we just used bone-in chicken breasts. We only marinaded for about 1 hour - and I definitely think it should have gone longer.
1/4 cup bourbon
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp chopped fresh thyme
2 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 bone-in chicken breasts
1/4 cup maple syrup or honey (we used locally harvested raw honey)
2 tbsp bourbon
2 tbsp dijon
Combine the marinade ingredients in a small bowl, whisking thoroughly. Place chicken in a large plastic bag, pour marinade over, seal the bag, removing as much air as possible. Turn the bag to evenly distribute the marinade and refrigerate 2-12 hours, turning occasionally.
Just before grilling, make the baste by mixing all ingredients in a small bowl.
Remove chicken from bag and discard the marinade. Preheat grill to medium heat. Grill chicken over direct heat until chicken is done, about 20-25 minutes. During the last 10 minutes of grilling, apply the baste. Serve warm.