Smoked Bourbon Chicken

From Cook's Country | August/September 2014

Why this recipe works:

Cooking the marinade was the first essential step to getting the most flavor compounds into our chicken. Slashing the chickens also allowed for better penetration of the marinade flavors before grilling. Splitting our chickens into halves allowed the skin and meat to have maximum exposure to… read more

Cooking the marinade was the first essential step to getting the most flavor compounds into our chicken. Slashing the chickens also allowed for better penetration of the marinade flavors before grilling. Splitting our chickens into halves allowed the skin and meat to have maximum exposure to smoke from the grill, and basting them with our marinade throughout cooking let the marinade flavor and smoke flavor develop in our chicken even more.

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Smoked Bourbon Chicken

Pies with heavy, grainy, cloying fillings were not our idea of holiday dessert. To do this pie justice, we needed time...and lots of tubers.

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Serves 4

Use a bourbon you’d be happy drinking. Use all the basting liquid in step 5.

Ingredients

Detail sfs bourbon chicken 15
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