Ever since I decided my next trifle was going to be peaches with bourbon sprinkled on the pound cake, I’ve been craving a bourbon fix. I love bourbon chicken and made it recently, but haven’t made a grilled version of bourbon chicken. It was time to try out a new marinade then set it on fire! Hopefully my P.S. (Princely Spouse) won’t let that happen! He’s pretty good at grilling chicken.
I found a marinade that used most of the ingredients I usually add to a marinade. I admit I’m not much of a measurer, I eye-balled the amounts as I poured them into the zippered bag. I don’t think the Marinade Police will show up at my door for having 1/2 teaspoon more or less of each ingredient. The real judgment will come later when we eat the fruits (thighs) of my labor. Eww. Swerved a bit too close to cannibalism there.
I added the ingredients to a zippered plastic bag I’d placed into one of my trusty Tupperware measuring pitchers. Ingredients added, I picked up the bag and sort of pressed and squished it with my hand to mix the marinade well.
I added the 6 chicken thighs my P.S. had brought home and zippered the bag up tight. You could use any cut of chicken; P.S. happens to be a thigh man so they appear in my fridge most often since he is the grocery shopper. I prefer breast or even drumsticks.
I placed the marinade bag in a plastic container before putting it into the fridge, just in case. I’m not fond of having to wash those glass shelves in the fridge any more than I have to. I’m not criticizing the bags here, I’m admitting I’m not an expert on getting the bags zipped sometimes!
I let the chicken marinade for 1 1/2 hours. I know the recipe said minimum of 2 but I started late and P.S. goes to bed early. We couldn’t wait! He placed the pieces on a plate and took them outdoors to grill them. He did a great job, he grilled both sides and dinner was ready! I served the chicken thighs with a salad I’ll post at another time. You’ll just have to peek and wonder at it for now. Heh
The flavors were stunning! Grilled bourbon chicken was fast to assemble and oh so delicious! Not a really strong bourbon flavor, you might want to add a splash more or less depending on you preference. Marinating the chicken with bourbon is one of the rare times I actually eat chicken skin. It was finger licking good, to steal a phrase from a colonel who comes from the heart of bourbon country!
Bourbon Marinade Grilled Chicken
6 chicken thighs (I used bone on, skin on thighs; you could use any cut of chicken)
2 tablespoons olive oil
2 tablespoons Dijon mustard
1⁄4 cup bourbon (Maker’s Mark is my preference)
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1⁄4 cup brown sugar
2 garlic cloves, minced
Add olive oil and next 6 ingredients to a gallon zippered bag placed in a round bowl or pitcher. Mix well and add chicken thighs. Zip bag and refrigerate in a container for 2 hours or overnight.
Remove chicken to a plate and discard marinade. Grill over medium heat for 15-20 minutes, turning once.
Serves 2 with leftovers
Adapted from Food.com