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.
(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.
I tried the marinade with wings yesterday and they tasted really great. I added a little cayenne to bump up the heat and definitely going to do that again.
My grill also has the habit of spiking at the end
Of my cooking, they want us to fail ;(
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