MAPLE BOURBON BBQ GRILLED CHICKEN THIGHS | Directly Grilled on a Weber Q
Labor Day is coming up, and that's a big barbecue weekend here in the USA. Grilled chicken is always a hit over a holiday long weekend, so try out this recipe with a maple and bourbon glaze!
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Grilled Chicken Bacon Skewers with Maple & Bourbon Glaze
This week on Three Kitchens Podcast, we're cooking with fire - again! You may be wondering what's with all the meat recipes at the moment. We've actually been calling April The Month of Meat, and while we didn't really plan it that way, we admit we're loving it.
This week, Erin is grilling bacon-wrapped chicken skewers, finished with a maple and bourbon glaze (drooling yet?). This amazing recipe comes from Derek Wolf from overthefirecooking.com ( . If you aren't familiar with his food, go check it out. You will want to eat every single thing he cooks (don't say we didn't warn you). He was inspired to learn to cook with fire by a favourite celeb chef of ours, Francis Mallman. With a muse like that, you really can't go wrong.
Erin also made an easy lemon rice to serve alongside the chicken. The bright lemon flavour comes from dried lemon peel, but you could also use lemon zest.
You may think wrapping pieces of chicken in bacon sounds tedious, but Erin promises it doesn't take as long as you may think, and we all agree it is well worth it. This is a fantastic recipe, one that will be on our BBQs all summer long. And we think you'll want it on yours, too.
Episode Links
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~ Chicken Bacon Skewers with Maple & Bourbon Glaze Recipe (
~ Lemon Rice Recipe (
~ Chimmichurri Recipe (
~ Over The Fire Cooking (
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Maple Glazed Whole Ham | Smoked Ham with a Maple Glaze on Ole Hickory Pit
Maple Glazed Whole Ham | Double Smoked Whole Holiday Ham with Maple Glaze
For more barbecue and grilling recipes visit:
A whole ham is made up of the shank and butt portions. When you’re cooking for a large family, this is the one to choose.
You can find them fully smoked in grocery stores during the holidays. Expect a whole ham to weigh somewhere between 18-20lbs and there’s not much waste.
For this recipe I’m firing up my Ole Hickory and double smoking this ham with a little Cherry wood for a second dose of smoky goodness.
In essence we’re just warming it up to a safe serving internal temperature of 140⁰, so the cook doesn’t take a long time. Bring your pit up to 250⁰ and get the ham on the cooking rack straight out of the package.
Any smoker can be used for this job. Keep the temps steady and use a couple chunks of wood for good clean smoke.
After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. You’ll need a good probe thermometer like the Thermoworks Smoke to keep an eye on internal temp. You can check out the Thermoworks Smoke here:
Once it reaches 135⁰ internal, it’s time for the glaze.
Maple Glaze:
- ¼ cup Maple Syrup
- ¼ cup Dark Brown Sugar
- ¼ cup Light Brown Sugar
- 2 Tablespoons Honey Dijon Mustard
- 2 Tablespoons Apple Juice
Bring the mixture to a simmer and reduce until it thickens.
Brush the glaze over the outside of the ham and let it cook until the internal temp hits 140⁰. At this point the Whole Ham is ready to eat.
Take it inside and let it rest just a few minutes before slicing.
This one makes for an amazing Holiday Centerpiece on any Christmas Table.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Fall Season Smoked Chicken | Marinated BBQ Chicken Recipe
Just in time to ring in the fall season, we've got a great recipe for smoked chicken!
We use maple syrup, apple cider, and a splash of whiskey to make a flavorful marinade and sauce for bbq chicken slow smoked on a charcoal grill. The full recipe is provided below so you can try it at home - enjoy!
♨️ Purchase a Slow N Sear for your Weber Kettle Grill:
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MAPLE WHISKEY CHICKEN MARINADE:
2 apples sliced and roasted (use an Air Fryer at 380 degrees for 10 minutes or oven at 450 for 20 minutes)
1 piece of fresh ginger or 1 tbsp ground ginger
2 cloves garlic
1 small jalapeno
1/4 cup whiskey
1/2 cup apple cider
1/4 cup maple syrup
4 tbsp olive oil
Pinch of cardamon
Combine all ingredients in a food processor and blend until smooth. Reserve half of the marinade mixture for brushing on chicken while smoking. Cut the chicken in half and coat with steak seasoning. Put in ziplock bag with marinade and let at least two hours or up to 24 hours before cooking.
FOR THE BBQ:
Set up your charcoal grill for indirect cooking - banking charcoal to one side or use a Slow N Sear. Bring your grill to 250 - 300 degrees, adjusting any vents to keep temps steady. Once the grill is up to temp, remove chicken from marinade, shake on some additional steak seasoning, and place on grill opposite the coals. Cover and smoke until internal temp of chicken breast reads 165. Baste with reserved marinade every 30 - 40 minutes throughout the cook. Finish with maple syrup and whiskey glaze during final 30 minutes. When the chicken has reached 165, remove from grill, tent with foil and let rest for 15 - 20 minutes.
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#BarlowBBQ
#MarinatedSmokedChicken
#MapleSyrupMarinade
Gindo's Maple Bourbon Glaze
Welcome back to Cooking with Gindo's everybody. We are deep in the holiday season now and can't think of a better time to introduce our Maple Bourbon Glaze recipe. Flavored with Gindo's Honey Habanero, bourbon and maple sugar ( or maple syrup if you don't have maple sugar ). Excellent on bone in ham, you should try this recipe on ribs, duck breast and turkey. Comment below if with any questions.
Gindo's has a sauce for that.
Creamy Dijon Chicken
Crispy, golden chicken thighs in a smooth and creamy garlic Dijon sauce with crispy bacon pieces and spinach! SO EASY and deliciously low carb! FULL RECIPE HERE: