Easy Grilled Bourbon Chicken Food

GRILLED MAPLE-BOURBON CHICKEN

Steps:

• Gather the ingredients.
• Combine, herbs, bourbon, soy sauce, water, maple syrup, and olive oil in a large bowl. Divide the mixture in half.
• Add the chicken to the bowl and coat well with half the mixture.
• Cover and marinate for 2 to 3 hours.
• Place the remaining mixture in a small saucepan and simmer on low heat for eight to ten minutes, stirring often.
• Remove from heat. You may need to reheat before serving.
• Preheat the grill for medium heat. Remove chicken from refrigerator and discard marinade.
• Place chicken on the grill and allow to cook for 20 minutes or until meat reaches an internal temperature of 165 F in the thickest part.
• Once cooked, remove from heat and serve with warmed sauce on top.
• Enjoy!

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

GRILLED BOURBON CHICKEN

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.

EASY GRILLED BOURBON CHICKEN

Steps:

• In a large bowl, combine all ingredients, except chicken, to make the sauce. Set aside ½ cup of this sauce for basting the chicken later while grilling.
• Add chicken to the bowl of remaining sauce, tossing chicken to coat with sauce mixture.
• Cover and refrigerate for at least 3 hours.
• Drain chicken, discarding marinade.
• Grill chicken, basting often with reserved sauce, until chicken is cooked through (about 20 to 30 minutes depending on the size and cut of chicken pieces).

GRILLED BOURBON CHICKEN

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.

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

BOURBON CHICKEN

Steps:

• Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

HONEY BOURBON CHICKEN

Steps:

• Make sure the chicken is fully thawed. I bring it home and start on this right away. Put the chicken into a large ziploc bag. I like to use a bag as you can move stuff around better than with a bowl.
• Add the orange juice and honey to a saucepan and heat slowly to warm while stirring. DO NOT allow to bubble or boil. You pretty much just want the honey to melt into the juice.
• Using a garlic press (or a grater) crush the cloves into the honey-juice mixture while stirring.
• Slice the ginger into pieces small enough to fit in the garlic press. Using the same garlic press put sliced pieces of ginger into the press and crush into the stove top mixture. Or grate them is you find crushing too hard.
• I pick out the crushed bits of ginger and garlic and put them into the mixture as well. Use more ginger if you like ginger and less if you don't. I didn't use very much as the people who will be eating this don't care for ginger as much as I do.
• Pour the warm honey-juice-garlic-ginger mix into the ziploc bag on top of the chicken. I feel the bottom of the sauce pan before I pour. You should be able to touch it so that the mix wont melt the bag. If it is too hot let it cool a little bit.
• Add 2 table spoons of soy sauce on top of the chicken marinade mix.
• Chop the green onions and add to the bag.
• Using your hands on the outside of the bag make sure all the meat is coated and the soy and green onions are mixed up as well.
• Put the bag in the refrigerator and bring it out when ready to cook. After a few hours you can freeze the mix in the bag if you like as well.
• You can allow this to marinate for a few hours or more than a day. If you are planning on cooking the chicken in a pan in your oven a few hours should be all you need. If you are planning on grilling I would advise longer.

GRILLED BOURBON CHICKEN

Steps:

• Add chicken pieces to grill and cook until lightly browned.
• Remove chicken.
• Heat oil in a large skillet.
• Add remaining ingredients to skillet, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.