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  • Bourbon Street Chicken

    1 vote
    Bourbon Street Chicken
    Prep: 10 min Cook: 45 min Servings: 4
    by Ken & Patti Fisher
    13 recipes
    >
    We were gifted with some really nice bourbon. We don’t drink it, unless we’re in New Orleans, where it’s a rule, so we decided to cook with some. Like wine if it’s good enough to drink, it’s just right to use in cooking. Patti’s favorite part of the chicken is dark meat and she created a really enjoyable marinade. She used white wine vinegar, but next time she’ll use white wine, which she was drinking when she came up with this recipe. Prep Time: 10 minutes Cook Time: 45 minutes at 375 degrees (190c) Grill: Pacific Living Outdoor Oven Pellets: Lumberjack Apple

    Ingredients

    • • 3lbs. chicken legs, whole and/or parts
    • • 3 cups Knob Creek bourbon
    • • 1 Tablespoon Big Dick’s Big Kahuna Seasoning Rub
    • • 3 cups white wine vinegar
    • • ¾ cup Country Bob’s All Purpose Sauce Honey Habanero
    • • ½ cup dark brown sugar
    • • 1 Tablespoon dried garlic
    • • 2 teaspoons freshly ground coarse black pepper
    • • 1 Tablespoon red pepper flakes

    Directions

    1. In medium saucepot simmer sauce ingredients until sugar is melted. Let cool.
    2. Place chicken in large, plastic freezer bag. Pour in marinade. Marinate at least 4 hours or overnight.
    3. Lay chicken pieces in 9x12 baking dish or foil pan (for easy clean-up)
    4. Bake for 45 minutes at 375 degrees (190c) or until you reach an internal temperature around 170 degrees (77c) pull it off, cover it and let it rest for 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c), but I think the chicken flakes apart better at 180 degrees (82c). Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps

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