Andi, former Betty Crocker Kitchens editor makes a quick-and-easy bourbon glaze to create restaurant flair for grilled chicken.
SAVE ON THIS RECIPE!
Indirect cooking varies depending on whether you have a charcoal grill or gas grill, how the burners on your gas grill are configured and what you are cooking. Refer to your grill manufacturer’s booklet for directions on indirect grilling. If no directions are available, try these methods:
•For a two-burner gas grill, heat one burner to medium; place chicken on unheated side.
•For a one-burner gas grill, place chicken on grill over low heat.
•For a charcoal grill, move medium coals to edge of firebox; place chicken on grill rack over drip pan.
The glaze is so good, you may want to double it and pass some to serve with the chicken.
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