Bourbon Chicken (grilled)
Source of Recipe
recipe adapted from "the BIG BOOK of OUTDOOR COOKING"
Bourbon Marinade
1 1/2 cups bourbon
1 1/2 cups soy sauce (reg or low sodium)
1/2 cup light or dark brown sugar
2 tbsp minced fresh ginger
2 tsp ground ginger
2 tsp garlic powder
2 tsp onion powder
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8 med chicken thighs
8 med chicken drumsticks
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At least 8 hourd or up to 1 day before you plan to gril, combine the marinade ingredients in a medium bowl.
Lossen the skin on the chicken thi8ghs and legs, then place in a large zippered plactic bag. Pour the marinade over the chicken, seal, toss to coat evenly, and refrigerate.
When ready to grill, remove the chicken from the refrigerator and drain the marinade into a saucepan. Let the chicken sit uncovered for about 20 mintues.
Fire up the gril for a two level fire capable of cooking first on med-high and then on med-low heat.
Meanwhile, bring the marinade to a boil over high heat and boil vigorously for several minutes.
Grill the thighs and drumsticks uncovered over med-high heat for 3-4 minutes, turning to sear all sides. Move the chicken tomed-low heat, baste with the marinade and continue grilling for 12 to 15 minutes longer, turning every 3 minutes or so. Baste several times more, but not during the last 5 minutes of grilling.
Both thighs and drumsticks are done when brown and crisp and the juices run clear when they are pierced.
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