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How To make Grilled Breast Of Chicken w/Maple Whiskey Glaze
1 t DRIED THYME
2 CHICKEN brEASTS* boned, skin
1/2 c PURE MAPLE SYRUP
3 T JACK DANIEL'S WHISKEY
1 T VEGETABLE OIL
*Note: Chicken breasts should be boned, skinned & split. 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.)
How To make Grilled Breast Of Chicken w/Maple Whiskey Glaze's Videos
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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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.
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
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!
#weberQ #webergrills
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-Inkbird Thermometer:
-Thermopro Meat Thermometer:
-Roasting Rack:
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-52 inch Grill Cover:
-Cuisinart Burger Press:
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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:
How to make TGI FRIDAY'S | Jack Daniel's Glazed Chicken
Join me and my friend, Jack , as we show you how to recreate this kick-butt grill glaze from TGI Friday's. It's delicious on grilled chicken, steak, ribs, salmon and burgers! No need to buy the expensive bottled version, Jack and I have you covered in this Do-It-Yourself version. Thanks for watching, y'all. You know I love ya'.
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