Bourbon Glazed Grilled Chicken Recipes

BOURBON-GLAZED GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Carefully brush grill rack with vegetable oil. Place chicken, skin side down, on grill. Cover; cook 15 minutes. Turn chicken skin side up. Cover; cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
• In small bowl, mix remaining ingredients. Brush chicken with some of the glaze. Cover; cook 3 to 5 minutes, skin side down, until deep golden brown. Remove chicken from grill to platter. Brush with remaining glaze.

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

GRILLED BOURBON CHICKEN

Steps:

• Combine olive oil and next 7 ingredients.
• Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Remove chicken from marinade. Discard marinade.
• Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.

GRILLED BOURBON CHICKEN

Steps:

• Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag.
• In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate.
• Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Sprinkle with sea salt before serving.

GRILLED WINGS WITH HONEY BOURBON GLAZE AND ROQUEFORT DIP

Steps:

• For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat.
• In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes.
• For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes.
• Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated.
• Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter.
• For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold.
• Garnish the dip and grilled wings with the scallions just prior to serving.

DELICIOUS BOURBON CHICKEN GLAZE

Steps:

• Whisk together water sugar and cornstarch in a saucepan until mixed well.
• Add Worcestershire, soy sauce, ketchup; mix well.
• Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
• Bring mixture to a boil over medium heat.
• Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
• Remove from heat and let cool.
• Stir in vinegar and lemon juice.
• Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).

BOURBON GLAZE

Steps:

• In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.