Tuesday, August 9, 2011

Bourbon Barbecued Chicken

I stumbled onto another fantastic grill recipe in my Food Network magazine!  This one really surprised me - From the smell of the sauce, I was just sure the chicken would turn out super pungent and tasting exactly like vinegar.  And then, after it cooked, it looked like it had zero flavor.  But wait!  I took a bite and was completely surprised. The brine gave the chicken excellent seasoning and helped lock juices inside.  The sauce gave the chicken a flavor that was delicious and not at all vinegary.

We both loved this recipe, and we'll definitely be making it a lot more before the weather cools off.


Bourbon Barbecued Chicken
adapted from Food Network magazine

1.5 lbs boneless, skinless chicken thighs (about 6)
1/4 c. kosher salt
1/4 c. packed brown sugar
3 c. warm water

1/2 c. bourbon or apple cider
1/4 c. apple cider vinegar
1/4 c. packed brown sugar
2 tsp. Worcestershire sauce
3 cloves garlic, minced
1 Tbsp. ginger, peeled and minced (or equal amount of ginger paste)

Preheat grill to medium-high.

In a large bowl, whisk salt and brown sugar into warm water until completely dissolved.  Add the chicken and soak for 10 minutes.  Meanwhile, mix the remaining ingredients in a small saucepan.  Heat over medium-high, whisking constantly, until it reaches a boil.  Boil for one minute, whisking often, then remove from heat.

Remove the chicken from the brine and pat dry with paper towels.  Lightly brush the chicken with vegetable oil and grill for 5 minutes each side, dunking twice in the sauce during cook time, until fully cooked.

Ingredient Lineup:

Chicken soaking in the brown sugar and salt brine:

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