Weber..and here is another recipe for tomorrow, KENTUCKY DERBY!!!!!!
Tipsy Grilled Chicken with Bourbon Maple Glaze
For the glaze:
1/3 cup bourbon
2 TB. maple syrup
1 TB. Dijon country-style mustard
1 roaster chicken, 6 to 7 lbs.
2 TB. olive oil
3 large cloves garlic, minced
2 tsp. Kosher salt
1/2 tsp. 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 lengthwise 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 center of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into center of thigh meat (but not touching bone) reaches 180F/82C (170F/77C 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
Source: Weber's Big Book of Grilling - Jamie Purviance - 2001
The above recipe is what I received back in '07 from Weber. In the book, they say to put the garlic in the glaze and use it like a marinade for about 2 hours in the refrigerator. They say to discard the marinade but I guess you could still use it like a glaze if you so wish.
Tipsy Grilled Chicken with Bourbon Maple Glaze
For the glaze:
1/3 cup bourbon
2 TB. maple syrup
1 TB. Dijon country-style mustard
1 roaster chicken, 6 to 7 lbs.
2 TB. olive oil
3 large cloves garlic, minced
2 tsp. Kosher salt
1/2 tsp. 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 lengthwise 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 center of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into center of thigh meat (but not touching bone) reaches 180F/82C (170F/77C 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
Source: Weber's Big Book of Grilling - Jamie Purviance - 2001
The above recipe is what I received back in '07 from Weber. In the book, they say to put the garlic in the glaze and use it like a marinade for about 2 hours in the refrigerator. They say to discard the marinade but I guess you could still use it like a glaze if you so wish.
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