Maple & Whiskey-Grilled Chicken with Creamy Bacon Dipping Sauce

   I'm really starting to surprise myself. I really can't tell  you where this idea came from, but the result was great! The whole family was impressed. 
   This morning, we had bacon, eggs, and waffles with real maple syrup. The maple syrup somehow stayed in my mind as I scanned the liquor cabinet, and my eyes settled on the Wild Turkey Honey American. Honey whiskey and maple syrup. What would go well with that? Chicken. A marinade. Or a basting liquid!
So after grilling the basted chicken, I used a little of the remainder to flavor a dipping sauce. Great for an appetizer! (You could also do a tasty fried chicken version!)
NOTE: You may have some of the reduction left. This is really tasty on a biscuit!
---Jenny

MAPLE & WHISKEY-GRILLED CHICKEN WITH CREAMY BACON DIPPING SAUCE
1/3 cup real maple syrup
1/3 cup whiskey (I used Wild Turkey Honey American)
3 pieces bacon, fried
8 chicken tenderloins

Dipping Sauce:
2 tbsp of maple/whiskey reduction
bacon from the cooked reduction
3-4 tbsp plain yogurt
2-3 tbsp cream cheese
1 tsp dijon mustard

   Bring whiskey to a boil. Add syrup and bacon, and boil for 5-10 minutes, stirring occasionally.  Turn off heat and let cool slightly (You don't want the heat of the basting reduction to "cook" the chicken.). 
   While the reduction cools, spoon off the bacon and about 2 tbsp of the reduction into a bowl. Combine cream cheese, yogurt and mustard in the same bowl. Heat slightly so that the mixture blends completely. Set aside for dipping.
   Now slide tenderloins onto skewers and use the cooled reduction to baste them. Grill 5-8 minutes; baste once or twice as they cook. 
   Plate and eat!!

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