Originally posted by Tomas Bjornerback in the Beginner's Forum on 1/17/04.
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The Whiskey Chicken was a modified version of the "Tipsy Chicken" on page 242 in "Weber's big book of grilling":
Marinade:
1/2 cup of Jack Daniel's Tennessee Sour Mash Whiskey (they used bourbon)
2 tablespoons of Honey (they used maple syrup)
1 1/2 tablespoons of Dijon Mustard
1-2 pices of fresh Garlic, finely chopped
1/2-1 teaspoon black pepper
1 chicken, 1-1.4 kg
2 teaspoons kosher salt
2 teaspoons extra-virgin olive oil
Mix the marinade.
Remove and discard neck, giblets and excess fat from the chicken. Rinse the chicken inside and out. Butterfly the chicken (remove backbone and flatten it by pressing hard, cracking the rib bones).
Marinade in a plastic bag over night (I only had it for one hour, which was too little). Pat dry.
Apply salt, olive oil and more black peppers.
Indirect heat until 170-180?F internal. (2.5 hours for me) Rest for 10 minutes in al. foil.
-------------------
The Whiskey Chicken was a modified version of the "Tipsy Chicken" on page 242 in "Weber's big book of grilling":
Marinade:
1/2 cup of Jack Daniel's Tennessee Sour Mash Whiskey (they used bourbon)
2 tablespoons of Honey (they used maple syrup)
1 1/2 tablespoons of Dijon Mustard
1-2 pices of fresh Garlic, finely chopped
1/2-1 teaspoon black pepper
1 chicken, 1-1.4 kg
2 teaspoons kosher salt
2 teaspoons extra-virgin olive oil
Mix the marinade.
Remove and discard neck, giblets and excess fat from the chicken. Rinse the chicken inside and out. Butterfly the chicken (remove backbone and flatten it by pressing hard, cracking the rib bones).
Marinade in a plastic bag over night (I only had it for one hour, which was too little). Pat dry.
Apply salt, olive oil and more black peppers.
Indirect heat until 170-180?F internal. (2.5 hours for me) Rest for 10 minutes in al. foil.