Tipsy Grilled Chicken with Bourbon Maple Glaze
Cuisine: American
Author: Kitchens
Prep time: 20 mins
Cook time: 1 hour 55 mins
Total time: 2 hours 15 mins
  • 1/3 Cup Bourbon
  • 2 Tablespoons maple syrup
  • 1 Tablespoon Dijon country-style mustard
For the Chicken:
  • 1 roaster chicken (6 to 7 pounds)
  • 2 Tablespoons olive oil
  • 3 large cloves garlic; minced
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/4 Cup chives, finely chopped
To make the Glaze:
  1. In a small bowl, combine all glaze ingredients. Set aside.
To make the Chicken
  1. Rinse chicken and pat dry.
  2. With poultry shears or knife, split chicken lengthwise along one side of backbone.
  3. 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.
  4. 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.
  5. Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin-side up, in center of cooking grate.
  6. Grill 1 1/2 to 1 3/4 hours or until meat thermometer inserted into center of thigh meat (but not touching bone) reaches 180 degrees (170 degrees for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes.
  7. Let stand 10 minutes before carving.
  8. Garnish with chives before serving.
Calories: 90 Fat: 5 g Fiber: trace Protein: trace Cholesterol: 0 mg
This recipe yields 6 servings.

Wine Recommendation: a St. Emillon from Washington State or Australia will float the bourbon glaze and highlight the juiciness of the chicken.

Beer Recommendation: To highlight the glaze and caress the chicken, what else but a maple lager?

Comments: An easy recipe that will impress dinner guests because the chicken grills up so juicy and delicious.

Exchanges: 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
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