HONEY BOURBON CHICKEN POPS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or smoker to 375 degrees F. (If using wood, I love cherry or apple wood.)
- Lop off about 1/4 inch from the top of a drumstick, and from the tip of the handle of the drumstick, using dry hands and a dry knife. (This way, you can stand them up straight, and it makes pulling the meat up easier.) About an inch up from end of the handle, where the bulb meets the handle, make a sharp cut that goes all the way around the handle (a 360-degree cut), making sure to cut through the skin, muscle and tendons. Push the meat up to the more bulbous end of the leg and remove the little bit of meat on the handle end. Repeat with the remaining drumsticks.
- Place the rub in a small sheet pan or flat dish and roll each drumstick in the rub. Place the drumsticks directly on the grill and cook, rotating a couple times throughout, until the internal temperature registers 165 degrees F, 20 to 30 minutes.
- Dunk each drumstick into the Glaze and stand up on the grill until the sauce is caramelized and set, another 10 to 12 minutes.
- Combine in the bourbon, ketchup, vinegar, honey, mustard and brown sugar in a small saucepot and simmer for 10 minutes.
GRILLED BOURBON CHICKEN
Fire up the grill for a classic southern dish named for the famed New Orleans street (not to mention its one key ingredient). Serve over rice for a savory and hearty meal.
Provided by By Sarah Caron
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag.
- In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate.
- Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Sprinkle with sea salt before serving.
Nutrition Facts : ServingSize 1 Serving
GRILLED BOURBON CHICKEN
Make and share this Grilled Bourbon Chicken recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil and next 7 ingredients.
- Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Remove chicken from marinade. Discard marinade.
- Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.
Nutrition Facts : Calories 367.7, Fat 11.5, SaturatedFat 1.9, Cholesterol 109, Sodium 873.6, Carbohydrate 16.6, Fiber 0.3, Sugar 14.4, Protein 37.5
GRILLED BOURBON BUFFALO CHICKEN
Wonderful plate full of fresh veggies and salad greens topped with deliciously seasoned and slightly spicy grilled chicken breast. Another supper that will keep Mama out of the kitchen! Revised from "Grill Power" by Holly Rudin-Braschi NOTE: PLAN AHEAD: Needs to marinate for 20 minutes to overnight!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix hot pepper sauce, bourbon (or whiskey or lemon juice) and salt in a 1-gallon zippered freezer bag and shake to mix it up. Rinse chicken if desired and pat completely dry with paper towels. Add chicken to bag and let rest in refrigerator for 20 minutes or up to 24 hours.
- Preheat the grill to the highest setting.
- Remove chicken from marinade, spray each piece lightly with fat-free cooking spray, and place on grill. Grill chicken about 8 to 12 minutes turning chicken halfway through. (You can do this inside using an indoor grill- cooking for about 5 minutes and not turning as it is a two sided grill.).
- Arrange lettuce on plates and top with cucumbers, celery, bell pepper and carrot, leaving center free for chicken.
- To serve, allow chicken to rest 2 to 3 minutes after coming off of grill to allow juices to settle. Cut each piece across the grain into 1/2-inch wide strips then lay equal amounts in center of each salad.
- Sprinkle each salad with equal amounts of onions and croutons. Drizzle with your choice of salad dressing. We like Ranch but Blue Cheese is great as well.
Nutrition Facts : Calories 227.4, Fat 4.3, SaturatedFat 0.9, Cholesterol 90.8, Sodium 590.6, Carbohydrate 11.9, Fiber 4.5, Sugar 6.3, Protein 32.7
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- Place chicken in a gallon ziplock bag. Pound chicken to an even thickness with a meat mallet or rolling pin.
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- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, being careful not to puncture the bag. Put breasts in the bag.
- In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, BBQ sauce, vinegar, brown sugar and red pepper flakes.
- Reserve and refrigerate 1/3 cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 30 minutes or as long as overnight (the longer the better!! I marinated mine 12 hours).
- Preheat outdoor grill over medium high heat. Discard the marinade in the bag and grill the chicken for 4 minutes per side, or until chicken is cooked through.
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