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  • Kasey Boudreau

Boozy Bourbon Grilled Chicken


Ingredients

  • 1 whole chicken

Marinade:

  • ½ cup bourbon (that you wouldn't mind drinking)

  • ¼ cup soy sauce

  • ¼ cup brown sugar

  • ¼ cup ketchup

  • 1 tbsp apple cider vinegar

Mop

  • 2 tbsp bourbon

  • 1 tsp apple cider vinegar

  • ⅓ cup bbq sauce of choice (I used a honey bbq by Sweet Baby Rays)

  • 1 tsp pepper

Optional

  • Bbq sauce for the extra saucy


Instructions

  1. First taking your kitchen shears or a sharp knife, remove the neck/spine of chicken and cut chicken in half (refer to photo)

  2. In a small bowl add marinade ingredients together and whisk until blended. Next divide marinade into two ziplock bags. Place each chicken half in ziplock bag, shake and store in fridge for at least 2-24 hours.

  3. minutes before you are ready to grill remove chicken from fridge and let sit on counter (in bag)

  4. Set grill up for medium heat (try to stay between 350-375 degrees)

  5. Remove chicken from marinade and poke skewer from bottom of breast through thigh. This helps keep chicken together and makes it easier to move around on grill (however it isn't totally necessary, you may skip this step).

  6. Place chicken directly onto grill and close. While chicken is cooking, add your mop ingredients into a small bowl and whisk together.

  7. Every 15-20 minutes open grill and brush on mop.This will keep chicken moist and skin nice and crisp.

  8. About half way through cooking, turn chickens around (not upside down) to allow for even grilling.

  9. Chicken halves are done when internal temperature reaches around 165 degrees (I prefer to take mine out around 155 bc it continues to cook right when off grill) This only took mine about an hour (can take up to 1½)

  10. Remove from heat, tent with foil for about 10 minutes and then serve.


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