Tipsy Grilled Chicken with Bourbon
An easy recipe that will impress dinner guests because the chicken grills up so
juicy and delicious.
For the glaze:
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon country-style mustard
1 roaster chicken, 6 to 7 pounds
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper
To make the glaze: In a small bowl, combine all glaze ingredients. Set aside.
Rinse chicken and pat dry. With poultry shears or knife, split chicken
lengthways along one side of backbone. With breast side up, pull up on two sides
of back and press down firmly on breast until bones begin to crack and chicken
is reasonably flat. Thread two sturdy metal skewers crosswise through flattened
chicken; skewers should run perpendicular to thigh bones, through the breasts,
and through the middle of the large wing joints.
Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken.
Place chicken, skin side up, in centre of cooking grate. Grill 1-1/2 to 1-3/4
hours or until meat thermometer inserted into centre of thigh meat (but not
touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run
clear and skin is well-browned, brushing occasionally with glaze during last 20
minutes. Let stand 10 minutes before carving.
Makes 6 servings.