Chicken Nuggets (or Fingers) with Brown Sugar and Bourbon

Chicken Nuggets (or Fingers) with Brown Sugar and Bourbon

1 1/2 pounds, boneless, skinless chicken breasts
1/2 teaspoon of cayenne pepper
1 teaspoon ground cumin
1 teaspoon coarse kosher salt
1/2 teaspoon coarse ground black pepper
2 tablespoon honey
1 tablespoon bourbon
2 tablespoon brown sugar
Extra-virgin olive oil for drizzling
Freshly squeezed lemon juice for drizzling

1.  Cut the chicken into either strips or cubes for fingers or nuggets.
2.  In a bowl, combine the cayenne, cumin, salt, and pepper.
3.  Add the chicken pieces to the mix in the bowl and coat each well.
4.  Cover bowl and place in the refrigerator to allow the chicken to marinate.
5.  Preheat the broiler.
6.  Oil a large baking pan or broiler pan.
7.  In a small saucepan, add the brown sugar, honey, and bourbon to a boil.  Keep stirring throughout.
8.  Add half the mixture in the saucepan over the chicken, mixing well.
9.  Drizzle the chicken and mix with oil.
10.  Lay fingers or nuggets onto a baking pan.  Do not crowd the chicken.
11.  Cook the chicken, turning once until chicken is sticky all over and brown on the edges, around 5 to 7 minutes.
12.  Brush the chicken with the remainder of the sticky glaze from the saucepan for serving, then drizzle with lemon juice.