It’s the weekend of the fourth and we are expecting an unholy amount of rain. Which i am 90 percent looking forward to due to the fact that my entire family is signed up for a “freedom” race at 7AM (like what??) and the thought of running one mile makes my legs ache, so three, hungover, is basically a death sentence. Praying for a cancellation.
But one thing the rain won’t stop me from doing (not like I really need much to stop me from exercise) is firing up the grill. And I couldn’t be happier to share this recipe with ya’ll.
Boozy Bourbon Grilled Chicken
(no chickens were drunk during the duration of this recipe development, as for the cook… I can’t make any promises)
But what I can promise you is an end result that you should be mostly happy with, and if for whatever reason you aren’t? Continue to swig back the bourbon and I can assure you that after a couple old fashions this grilled chicken will be the meal of your dreams.
Cutting the chicken in half helps quicken the grilling time and allows for more even grilling on the top of chicken. It also looks pretty bad-a.
You can easily convert the marinade recipe also into a sauce recipe (so double up the recipe) and let half of the sauce (the one that isn’t used as marinade) simmer on the stove until flavors meld together for 5 or so minutes. I would also try adding a little bit of franks hot sauce (2 tbsp sauce + 2 tbsp butter ) to give it more of a kick.
ALSO : your chicken SHOULD NOT completely char like mine did. I wasn’t paying attention (as per usual) the last 20 minutes of the cooking time and for whatever satanic reason my grill shot up to 500 degrees and did a number on the exterior. Sooooooooo sad. But thankfully still edible.
- 1 whole chicken
- 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
- 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
- Bbq sauce for the extra saucy
- First taking your kitchen shears or a sharp knife, remove the neck/spine of chicken and cut chicken in half (refer to photo)
- 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.
- minutes before you are ready to grill remove chicken from fridge and let sit on counter (in bag)
- Set grill up for medium heat (try to stay between 350-375 degrees)
- 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).
- Place chicken directly onto grill and close. While chicken is cooking, add your mop ingredients into a small bowl and whisk together.
- Every 15-20 minutes open grill and brush on mop.This will keep chicken moist and skin nice and crisp.
- About half way through cooking, turn chickens around (not upside down) to allow for even grilling.
- 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)
- Remove from heat, tent with foil for about 10 minutes and then serve. May serve with optional bbq sauce (see notes).