Honey Bourbon Bbq Grilled Chicken Recipes

HONEY BBQ CHICKEN

Steps:

• In a medium saucepan over medium-high heat, warm the vegetable oil. Add the garlic and cook for 1 minute.
• Add the remaining sauce ingredients and bring to a boil.
• Reduce heat and simmer about 15 minutes. Set aside. Pour 1/2 of the sauce in a small bowl for basting the chicken.
• I like to pound the chicken a little before I grill it so it cooks evenly. Grill the chicken on medium high heat, you want to cook it 7 to 10 minutes on each side. It tastes best if you only turn it once.
• Baste generously with the small bowl of sauce every 3 or 4 minutes. Serve with the remaining sauce on the side for dipping.

HONEY BOURBON CHICKEN POPS

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.

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 HONEY BBQ CHICKEN

Steps:

• To a large ziptop plastic bag, add all ingredients except the optional fresh herbs. Seal bag and squish the contents around so chicken is evenly coated.
• Place bag in the fridge to marinate for at least 1 hour (overnight is great if you can plan ahead).*
• Preheat an outdoor grill to medium-high heat (or indoor grill pan) and grill the chicken for about 7 minutes, or until done; flip intermittently to ensure even cooking. Optionally garnish with fresh herbs and serve immediately.
• Chicken is best fresh but will keep airtight in the fridge for up to 5 days.

HONEY BBQ CHICKEN

Steps:

• Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours., Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes., On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes., Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.