EGGARY Posted July 9, 2016 Report Share Posted July 9, 2016 Smoked Bourbon Chicken From Cook's Country | August/September 2014 Add to Favorites Share: Shopping list Email Print 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 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. Watch the Video SERVES 4 Use a bourbon you’d be happy drinking. Use all the basting liquid in step 5. INGREDIENTS 1 1/4cups bourbon 1 1/4cups soy sauce 1/2cup packed brown sugar 1shallot, minced 4garlic cloves, minced 2teaspoons pepper 2(3 1/2- to 4-pound) whole chickens, giblets discarded 1cup wood chips 4(12-inch) wooden skewers INSTRUCTIONS 1. 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. 4A. 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, abou Create new content Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 9, 2016 Report Share Posted July 9, 2016 Will go great with your sangria Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 10, 2016 Author Report Share Posted July 10, 2016 Chicken is in the Bourbon marinade. I forgot to slit the chicken breasts so I took the chicken out slit the breasts. I seem to forget something in a recipe. I am thinking Pecan wood for smoke. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 10, 2016 Report Share Posted July 10, 2016 EGGARY, I hope you are taking pixs, hint hint. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 10, 2016 Report Share Posted July 10, 2016 I think that pecan wood would go great with the bourbon marinade. As would bourbon barrel chunks if you have some of those - nothing wrong with bourbon on top of bourbon! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 11, 2016 Author Report Share Posted July 11, 2016 Here she is. May not be pretty but it was really tasty and definitely not dry. I pulled it at 152, covered with foil and let it rest for 10 minutes. By the way, the Sangria was really good and went well with the chicken. For dessert I made Blueberry Cheesecake Ice Cream. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 11, 2016 Report Share Posted July 11, 2016 Looks awesome Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2016 Report Share Posted July 11, 2016 I am sure that chicken tasted awesome, beautiful. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 11, 2016 Report Share Posted July 11, 2016 That certainly works for me and my tummy! Nice spatchcocked yard bird. Kudos. Quote Link to comment Share on other sites More sharing options...
