Smoked Bourbon Chicken
This combination sounded perfect. All we had to do was figure out how to infuse smoke and bourbon flavors while keeping the chicken from drying out.
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 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.
© 2018 America's Test Kitchen. All rights reserved.