Bourbon-Glazed Grilled Chicken

Andi, former Betty Crocker Kitchens editor makes a quick-and-easy bourbon glaze to create restaurant flair for grilled chicken.

  • Prep Time 60 min
  • Total Time 60 min
  • Servings 4

Ingredients

1
quartered whole chicken (3 to 3 1/2 lb)
1/2
cup maple-flavored syrup
2
tablespoons soy sauce
2
tablespoons bourbon
  • 1 Heat gas or charcoal grill for indirect cooking. Carefully brush grill rack with vegetable oil. Place chicken, skin side down, on grill. Cover; cook 15 minutes. Turn chicken skin side up. Cover; cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
  • 2 In small bowl, mix remaining ingredients. Brush chicken with some of the glaze. Cover; cook 3 to 5 minutes, skin side down, until deep golden brown. Remove chicken from grill to platter. Brush with remaining glaze.

Expert Tips

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.