Try splitting a whole chicken in half. Remove the back bone. Tuck the wings up under themselves, then score the chicken about a half inch deep, full length.
Marinate both halves in a gallon baggie with;
1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
Some minced garlic
Minced scallion or green onion
1 tablespoon of pepper
Heat all that together in a pot. Heat, don't boil, just to release the flavors.
Set aside to cool. When cool, set aside 1/2 cup to baste with and pour the rest in the bag with the chicken.
Put it in the fridge for at least 2 hours up to 24 hrs.
Put a skewer through each half, lengthwise.
Soak your wood of choice and put in double wrapped foil with some slits in it.
Put the wood on or over the coals/fire
And put the chicken on the other side off of direct heat, with the dark meat closest to the heat, skin side up.
Cook it for about 1 1/2 hrs. until its 170 degrees in the breast.
Baste it every 15-20 minutes.
It took a lot to pour a whole cup of good bourbon into the marinade, but it was worth it!
This pic is about an hour into it.
Marinate both halves in a gallon baggie with;
1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
Some minced garlic
Minced scallion or green onion
1 tablespoon of pepper
Heat all that together in a pot. Heat, don't boil, just to release the flavors.
Set aside to cool. When cool, set aside 1/2 cup to baste with and pour the rest in the bag with the chicken.
Put it in the fridge for at least 2 hours up to 24 hrs.
Put a skewer through each half, lengthwise.
Soak your wood of choice and put in double wrapped foil with some slits in it.
Put the wood on or over the coals/fire
And put the chicken on the other side off of direct heat, with the dark meat closest to the heat, skin side up.
Cook it for about 1 1/2 hrs. until its 170 degrees in the breast.
Baste it every 15-20 minutes.
It took a lot to pour a whole cup of good bourbon into the marinade, but it was worth it!
This pic is about an hour into it.
Attachments
Last edited:
