Smoked Bourbon Chicken

[EGGARY]

 

 

Smoked Bourbon Chicken

7

SEASON 8

MAIN COURSES

CHICKEN

GRILLING & BARBECUE

    

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.

SERVES4

TIME2¼ hours, plus 20 minutes resting

SEASON 8Break Out the Bourbon

HAS VIDEO

Watch our test cook make this recipe from start to finish.

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 a... Read More

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TRY THIS RECOMMENDED COOKING COURSE

JERK CHICKEN

GATHER YOUR INGREDIENTS

 

1 ¼ CUPS BOURBON 

 

1 ¼ CUPS 

soy sauce

 

½ CUP 

packed brown sugar

 

1 SHALLOT, MINCED

 

4 GARLIC CLOVES, MINCED

 

2 TEASPOONS PEPPER 

 

2 (3 1/2- TO 4-POUND) 

whole chickens,

GIBLETS DISCARDED

 

1 CUP WOOD CHIPS 

 

4 (12-INCH) WOODEN SKEWERS 

VIEW INGREDIENTS

KEY EQUIPMENT

Chimney Starters

*

BEFORE YOU BEGIN

USE A BOURBON YOU’D BE HAPPY DRINKING. USE ALL THE BASTING LIQUID IN STEP 5.

1

INSTRUCTIONS

BRING BOURBON, SOY SAUCE, SUGAR, SHALLOT, GARLIC, AND PEPPER TO BOIL IN MEDIUM SAUCEPAN OVER MEDIUM-HIGH HEAT AND COOK FOR 1 MINUTE. REMOVE FROM HEAT AND LET COOL COMPLETELY. SET ASIDE 3/4 CUP BOURBON MIXTURE FOR BASTING CHICKEN. (BOURBON MIXTURE CAN BE REFRIGERATED UP TO 3 DAYS IN ADVANCE.)

2

 

WITH CHICKENS BREAST SIDE DOWN, USING KITCHEN SHEARS, CUT THROUGH BONES ON BOTH SIDES OF BACKBONES; DISCARD BACKBONES. FLIP CHICKENS OVER AND, USING CHEF’S KNIFE, SPLIT CHICKENS IN HALF LENGTHWISE THROUGH CENTERS OF BREASTBONES. CUT 1/2-INCH-DEEP SLITS ACROSS BREASTS, THIGHS, AND LEGS, ABOUT 1/2 INCH APART. TUCK WINGTIPS BEHIND BACKS. DIVIDE CHICKEN HALVES BETWEEN TWO 1-GALLON ZIPPER-LOCK BAGS AND DIVIDE REMAINING BOURBON MIXTURE BETWEEN BAGS. SEAL BAGS, TURN TO DISTRIBUTE MARINADE, AND REFRIGERATE FOR AT LEAST 1 HOUR OR UP TO 24 HOURS, FLIPPING OCCASIONALLY.

3

 

JUST BEFORE GRILLING, SOAK WOOD CHIPS IN WATER FOR 15 MINUTES, THEN DRAIN. USING LARGE PIECE OF HEAVY-DUTY ALUMINUM FOIL, WRAP SOAKED CHIPS IN FOIL PACKET AND CUT SEVERAL VENT HOLES IN TOP. REMOVE CHICKEN HALVES FROM MARINADE AND PAT DRY WITH PAPER TOWELS; DISCARD MARINADE. INSERT 1 SKEWER LENGTHWISE THROUGH THICKEST PART OF BREAST DOWN THROUGH THIGH OF EACH CHICKEN HALF.

4

 

FOR A CHARCOAL GRILL: OPEN BOTTOM VENT HALFWAY. LIGHT LARGE CHIMNEY STARTER FILLED WITH CHARCOAL BRIQUETTES (6 QUARTS). WHEN TOP COALS ARE PARTIALLY COVERED WITH ASH, POUR INTO STEEPLY BANKED PILE AGAINST SIDE OF GRILL. PLACE WOOD CHIP PACKET ON COALS. SET COOKING GRATE IN PLACE, COVER, AND OPEN LID VENT HALFWAY. HEAT GRILL UNTIL HOT AND WOOD CHIPS ARE SMOKING, ABOUT 5 MINUTES.

 

FOR A GAS GRILL: REMOVE COOKING GRATE AND PLACE WOOD CHIP PACKET DIRECTLY ON PRIMARY BURNER. SET GRATE IN PLACE, TURN ALL BURNERS TO HIGH, COVER, AND HEAT GRILL UNTIL HOT AND WOOD CHIPS ARE SMOKING, ABOUT 15 MINUTES. LEAVE PRIMARY BURNER ON HIGH AND TURN OFF OTHER BURNERS. (ADJUST PRIMARY BURNER AS NEEDED TO MAINTAIN GRILL TEMPERATURE BETWEEN 350 TO 375 DEGREES.)

5

 

CLEAN AND OIL COOKING GRATE. PLACE CHICKEN HALVES SKIN SIDE UP ON COOLER SIDE OF GRILL WITH LEGS POINTING TOWARD FIRE. COVER AND COOK, BASTING EVERY 15 MINUTES WITH RESERVED BOURBON MIXTURE, UNTIL BREASTS REGISTER 160 DEGREES AND THIGHS REGISTER 175 DEGREES, 75 TO 90 MINUTES, SWITCHING PLACEMENT OF CHICKEN HALVES AFTER 45 MINUTES. (ALL OF BOURBON MIXTURE SHOULD BE USED.) TRANSFER CHICKEN TO CARVING BOARD, TENT LOOSELY WITH FOIL, AND LET REST FOR 20 MINUTES. CARVE AND SERVE.

 

 

[tony b]

I'd rather drink the Bourbon! 🤣