Maple Whiskey Grilled Chicken Recipes

MAPLE WHISKEY GRILLED CHICKEN

Steps:

• In a large zip-style bag combine the ingredients for the marinate.
• Use a wooden rolling pin or meat tenderizer to flatten the chicken, only slightly to even the thickness out.
• Place the chicken breasts into the marinate and place in the refrigerator for 4 to 24 hours. The longer it marinates, the more flavor it will have.
• Grill the chicken on medium to high about 4-5 minutes each side, or until cooked all the way through. Let rest for 4-5 minutes before slicing to enjoy.
• In a cast iron skillet, over medium heat cook the mushrooms in 1 tablespoon of canola oil and 1 tablespoon of butter. Use a wooden spoon to occasionally stir the mushrooms as they cook. Browning all sides.
• Serve with sauteed mushrooms and your favorite seasonal vegetables.

CHICKEN BREASTS WITH MAPLE-WHISKEY GLAZE

Steps:

• Rub thyme over both sides of chicken breasts.
• Combine syrup, whiskey and oil. Pour over chicken breasts.
• Marinate breasts in the refrigerator for several hours.
• Grill or broil breasts, about 6 minutes per side, basting frequently with marinade for a shiny brown glaze. (glaze will burn easily if not watched carefully).

MAPLE-BRINED GRILLED CHICKEN

Steps:

• Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
• Prepare an outdoor grill or grill pan for high heat.
• Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.

GRILLED BREAST OF CHICKEN WITH MAPLE WHISKEY GLAZE

Steps:

• Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (glaze burns easily, so watch carefully.)

SMOKED MAPLE WHISKEY CHICKEN LOLLIPOPS

Steps:

• To make the seasoning: in a small bowl, stir together all the ingredients. Store any unused seasoning in an airtight container, in a cool dry place, for 1 to 2 months.
• To make the chicken: Make a cut about one-third of the way down the drumstick toward the knuckle side. Cut all the way around the drumstick and pull off the excess meat and skin until the bone is clean. Trim off any excess tendons. Press the meat on the drumstick down to form your "lollipop." Repeat this step for each drumstick.
• Place 1 cup seasoning in a medium bowl and, one by one, season each lollipop inside the bowl. Set the drumsticks aside and discard any remaining seasoning.
• Preheat the smoker for indirect cooking over medium heat (325°F). Add some oak or cherrywood chunks or chips to the smoker for more smoke flavor.
• Place the chicken lollipops in the smoker, on a drumstick hanger (if using). Cook for 1½ to 2 hours until the internal temperature reaches 175°F.
• To make the glaze: When the chicken is close to being done, preheat a grill or fire pit for direct cooking over medium heat (300°F).
• Pour the whiskey into a saucepan and place it over the fire. Bring to a simmer and cook for 1 to 2 minutes. Stir in the remaining glaze ingredients and cook until the glaze is warm and the sugar dissolves.
• Remove the saucepan from the heat and carefully dip each lollipop into the glaze until it is evenly coated, letting the excess glaze drain back into the pan.
• Placed the glazed chicken back on the smoker and cook for 5 minutes. Remove and let cool for 2 to 3 minutes. Serve with any extra sauce on the side.

MAPLE SAGE GRILLED CHICKEN

Steps:

• In a large bowl, whisk 4 tablespoons apple juice, brown sugar, olive oil, vinegar, 2 tablespoons maple syrup, mustard, sage, garlic and salt until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side., Meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tablespoons maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.