How To make Grilled Breast Of Chicken w/Maple Whiskey Glaze

Brown Sugar Bourbon Chicken Skewers

Grilled Chicken Skewers with a Brown Sugar Bourbon Marinade cooked on Weber Kettle Grill

#brownsugarbourbonchicken #chickenskewers #howtobbqright

Brown Sugar Bourbon Chicken Skewers

WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Red Handle 6 Knife
- Black Nitrile Gloves
- White Insulated Hand Saver Gloves
- McCormick Grill Mates Brown Sugar Bourbon
- Clear Plastic Rub Shaker
- Captain Rodney's Boucan Pepper Glaze
- Killer Hogs The BBQ Sauce

Brown Sugar Bourbon Chicken Skewers

This recipe is great for your summertime get togethers. You can do all the prep ahead of time so when you’re ready to fire up the grill, the cooking will be fast.

I use boneless skinless thighs for this cook. Trim any excess fat and slice the thighs into 2” strips. Place a couple strips on each skewer and get them in some marinade. I used a McCormick Grilling marinade for this recipe but you could use any marinade even Zesty Italian dressing out of the bottle is great. Cover the skewers in the marinade and let them hang out in the refrigerator for a couple hours before grilling.

When you’re ready to fire up the grill, create a two zone fire by placing all of the hot coals to one side leaving a cool zone on the opposite side. Take the skewers out of the marinade and season the outside with a mixture of 1/4 cup brown sugar, 1/4 cup turbinado raw sugar, and 1 teaspoon ground cayenne. I place it all in a dredge shaker and give it a good mix.

Place each skewer over the hot side of the grill fist to sear the outside. It’ll take about 3-4 minutes; just keep an eye on them and turn often. When you get the a good sear move everything to the cool side to slow it down. Keep cooking until the internal temperature reaches 165-170 in the thickest part.

Brush the outside of each skewer with my favorite Captain Rodney’s glaze - Boucan. This will make them sticky and sweet with just a touch of heat.

Move each skewer back over the hot coals just for a minute or two to caramelize the glaze and char the outside just a little more. The whole cook only takes about 10-12 minutes.

I like to serve them with my BBQ sauce for dipping; just make sure you make plenty because folks will love them!

Ingredients:
- 2lbs boneless skinless Chicken thighs
- 1 package McCormick Brown Sugar Bourbon grilling marinade
- 10-12 wooden skewers
- 1/4 cup brown sugar
- 1/4 cup turbinado sugar in the raw
- 1 teaspoon ground cayenne pepper
- 1/2 cup Captain Rodney’s Boucan glaze

Directions:
1. Trim excess fat from chicken thighs and cut each thigh into 2” strips
2. Place two strips of thigh meat on each skewer and arrange on a platter or shallow baking dish. 3. Pour marinade over the top and rotate each skewer so all of the chicken is covered in the marinade.
4. Refrigerate for 1-2 hours.
5. Prepare charcoal grill for 2 zone cooking (hot side and cool side).
6. Combine the brown sugar, turbinado, and cayenne is dredge shaker and sprinkle over the top of the skewers.
7. Place the skewers on the hot side of the grill to sear. Cook for 3 minutes each side or until the outside starts to char.
8. Move the skewers to the cool side and continue to cook until the internal temperature reaches 165-170°F.
9. Brush each skewer with Captain Rodney’s Boucan glaze and move them over to the hot side of the grill for a final sear to caramelize the glaze.
10. Serve with your favorite BBQ sauce for dipping.

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A Bourbon Chicken Marinade Recipe to make your mouth water!

A Bourbon Chicken Marinade that would also make a great marinade for pork as well as chicken. I love using Bourbon for drinks, but combining it with food is another great way to put some Bourbon to work for you. Personally I love this on Chicken when grilling out, but feel free to experiment with this Bourbon Chicken Marinade recipe to see how well it works with other base meats.

Bourbon Chicken Marinade Full Recipe:

2 1/2 Pounds of Chicken Breast
3/4 Cup Low Sodium Soy Sauce
1/2 Cup Bourbon
1/4 Cup Worcestershire Sauce
1/4 Cup Water
1/4 Cup Veggie Oil (I used Olive Oil)
2 Tablespoons of Minced Garlic
3 Tablespoons Brown Sugar
2 Tablespoons Black Pepper
1/2 Teaspoon Ginger Powder

Directions:

1. Combine all ingredients into a bowl except for the chicken breast.
2. Pour marinade into a freezer back along with the Chicken.
3. Seal the bag and make sure marinade covers all of the chicken.
4. Let rest in refridgerator for at least 12 hours. (Perfect time to pour some Bourbon for yourself.)
5. Remove chicken from the bag.
6. Cook on a high heat grill (About 450 degrees) for a total of 25 minutes, flipping halfway through. Ensure chicken reaches at least 165 degree internal temperature before consuming.
7. Allow to rest for 10 minutes on a plate before slicing.

Enjoy!

How to make Bourbon Chicken - Chef Kendra's Easy Cooking!

How to make Bourbon Chicken, this is a delicious version of the mall favorite. ☺

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Ingredients
Bourbon Chicken
Serves 4

2 ½ lbs boneless, skinless, chicken thighs, diced into 1 ½ inch pieces
1 1/2 T vegetable oil

Sauce
2 cloves garlic, chopped
3⁄4 t crushed red pepper flakes
1⁄2 c water
1⁄3 c light brown sugar
1⁄3 c soy sauce
1⁄4 c apple juice
2 T ketchup
2 T bourbon
1 T vegetable oil
1 T apple cider vinegar
1⁄2 t ginger, chopped

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:

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:

Bourbon Peach Glaze

Simple recipe packed with flavor and goes well with pork.

Recipe:

1 cup apple juice
1 cup peach jelly
2 Tbsp. Dijon mustard
2 Tbsp. bourbon
2 Tbsp. fresh lemon juice
1/2 Tsp. ground cloves
2 Tbsp. dark brown sugar

Add ingredients to a small pan and cook over medium heat until jelly is melted. Once melted completely simmer for 10 minutes stirring frequently. After 10 minutes pull off burner and let cool.

Baste on your protein for last 8-10 minutes of your cook before so it doesn’t burn.

Enjoy!