1/2 teaspoon kosher salt or coarse sea salt
COMBINE the ketchup, molasses, brown sugar, butter, Worcestershire, mustard, onion powder, salt, pepper, chili powder and water in a medium saucepan; heat to a boil. Reduce the heat to a bare simmer; cook, until thickened lightly, 5-10 minutes. Stir in the bourbon; simmer, 2 minutes. Remove from the heat; set aside about half of the sauce to serve with the chicken at the table.
PLACE the chicken in a zipper-top plastic bag; pour the Worcestershire over it. Add the oil and salt; seal the bag. Toss back and forth to coat the chicken evenly. Let sit at room temperature, 20-30 minutes.
FIRE up the grill, bringing the temperature to medium. (It's "medium" when you can hold your hand over the grill for 4 to 5 seconds.)
DRAIN the chicken, discarding the marinade; blot any moisture on the surface with a paper towel.
GRILL, uncovered, 10-12 minutes total. Turn three times, giving the breasts a half turn each time for crisscross grill marks. After each side of the chicken has faced the fire once, begin brushing the sauce over the breasts. The chicken is ready when it is white throughout but still juicy and the sauce is a bit chewy and caramelized in spots. If you wish, leave the chicken on the grill an extra minute or two to get a slightly crusty surface.
SERVE the breasts whole or thickly sliced and mounded on a platter. Pass the reserved sauce on the side.
Nutrition information: Per serving: 294 calories, 7 grams fat, 3 grams saturated fat, 102 milligrams cholesterol, 20 grams carbohydrates, 35 grams protein, 707 milligrams sodium, 0 grams fiber.
Spicy Salmon Burgers
Makes 2 to 4 burgers. Prep: 15 minutes. Chill: 1 hour. Cook: 4 minutes. Recipe from "Everyday Barbecue" (Ballantine, $24), by Myron Mixon with Kelly Alexander. Mixon, billed as the "winningest man in competitive barbecue" and a judge on the reality television series "BBQ Pitmasters," recommends chilling the salmon patties for 1 hour before grilling for easier handling. "Take special care not to overcook them: Juiciness is the key to a good salmon burger," he notes.
1 pound skinless salmon fillet, cut into 1-inch pieces
1 egg, lightly beaten
1 tablespoon each: fresh lemon juice, Dijon mustard
1/4 cup chopped green onions
1 garlic clove, minced
1/2 teaspoon salt
Freshly ground pepper
1/2 cup prepared tartar sauce
1 tablespoon fresh dill
1 teaspoon grated lemon zest (optional)
2 to 4 sesame seed rolls, split
Red onion slices
4 to 8 Bibb lettuce leaves
PLACE the salmon, egg, lemon juice and mustard in a food processor; pulse until coarsely ground. Transfer the mixture to a bowl; mix in the green onions, garlic, salt and pepper.
GENTLY form into two to four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.
HEAT a charcoal or gas grill to medium-high heat. Meanwhile, whisk together the tartar sauce, dill and lemon zest in a bowl.
GRILL the rolls until toasted; transfer to plates. Spread the bottom halves generously with the enhanced tartar sauce.
GRILL the salmon patties uncovered until the fish is cooked through, about 2 minutes per side. Place the burgers atop the sauce on the rolls. Top each with onion slices, 2 lettuce leaves and the top half of each roll.
Nutrition information: Per serving (for 4 servings): 609 calories, 27 grams fat, 9 grams saturated fat, 188 milligrams cholesterol, 57 grams carbohydrates, 31 grams protein, 832 milligrams sodium, 1 gram fiber.