Saturday, August 20, 2011

Gettin' My Southern On

I am notorious for finding recipes, ripping out of magazines, and then not making them for, say, five years. And that's what happened with this recipe for Bourbon Chicken. I had gotten it from an issue of Southern Cooking & Lifestyles magazine one summer, filed it, then forgotten all about it. I came into some bourbon last summer, and decided it was high-time to give this recipe a go.

I'm only sorry I waited so long! (So don't wait five years from reading this to try it.) It was finger-licking good and equally delicious cold the next day. It pairs up perfectly with corn on the cob, too.

Bourbon Chicken

  • 8 chicken breasts (I used thighs)
  • 3/4 cup bourbon
  • 3/4 cup soy sauce
  • 2 Tbsp. light corn syrup
  • 2 Tbsp. brown sugar
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. dried ginger
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

  1. At least 8 hours ahead, or up to a day before, prepare the marinade. Combine all the ingredients in a bowl. Loosen the skin on the chicken. Then place them in a large zippered plastic bag. Pour the marinade over the chicken and seal the bag. Toss back and forth to coat the chicken evenly. Refrigerate. (I like to put the bag in a glass pyrex, just in case it leaks. That way I won't have a mess in my fridge.)

  2. When ready to grill, remove the chicken from the refrigerator and drain the marinade into a saucepan. Let the chicken sit uncovered for about 20 minutes at room temperature.

  3. Fire up the grill for a two-level fire for cooking first on high heat and then on medium-low heat.

  4. Bring the reserved marinade to a boil over high heat and boil vigorously for several minutes. Set aside.

  5. Grill the chicken uncovered over high heat for three to four minutes, turning to sear all sides. Move the chicken to medium-low heat. Base with the marinade and continue grilling for an additional 12-15 minutes, turning every three minutes or so. Baste several more times but not in the last five minutes, giving the skin a chance to crisp. Watch for flare-ups and keep the chicken out of flames. The chicken is done when juices run clear when the pieces are pierced.

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