Smoky Bourbon Chicken

Happy Labor Day!!! 

​It's a perfect day to get outside, enjoy some family time and fire up the grill.

​Need some picnic inspiration?  Give this smoky bourbon chicken a try.  The recipe is from Cook's Country - so you already know it's amazing.  

Smoky Bourbon Chicken
1 1/4 cups bourbon
1 1/4 cups soy sauce
1/2 cup brown sugar
1 shallot
4 cloves garlic
2 teaspoons pepper
2 whole chickens
1 cup wood chips
4 wooden skewers

​Bring bourbon, soy sauce, sugar, shallot, garlic and pepper to a boil in saucepan.  Cook 1 minute.  Remove from heat and let cool.  Set aside 3/4 cup for basting.

With chickens, breast side down, cut through bones on both sides of backbone with kitchen shears.

Flip chickens over and split in half lengthwise.

Cut 1/2 " deep slits across breasts, thighs and legs.

Tuck wings behind backs.  Divide chicken halves between 2 ziploc bags.  Add bourbon mixture, seal bags and refrigerate 1-24 hours.

Remove chicken halves from bags and pat dry with paper towels.  Insert 1 skewer lengthwise through thickest part of breast down through thigh.  Grill chicken, basting every 15 minutes with reserved bourbon mixture.  Cook until temperature registers 165 degrees. 

Move chicken to a cutting board, tent with foil and let rest 15 minutes.

The pictures of my chicken don't really do it justice.  The skin got a little dark on one of the legs but don't let that discourage you from trying it.  It really was tender and juicy and flavorful.  (I don't eat the skin anyway so it doesn't matter to me if it gets a little charred.)  

No matter what your plans are for this 2014 Labor Day, I hope that you enjoy your day to the fullest.

Ciao!

Click here for a printable version of this reicpe