This recipe was adapted from an old Junior League cookbook, of which I have many. Every time I visited somewhere and they had them for sale I bought one because I just love to read through them and look at the recipes that people were so proud of and some were really awesome. Also the old school “Mrs. Dr. Charles Winchester III nee Bitsy Bigboobs” titles crack me up.
Anyway…as Aaron so kindly pointed to me, what I used was actually whiskey so he’s right. Bourbon probably would have been better.
Add 1/4 C vegetable oil, 1/2 C bourbon or whiskey, 1/2 C. soy sauce, 1/4 C Worcestershire sauce, 2 t. fresh ground black pepper, 2 T. brown sugar, 1 T. spicy mustard (I used my homemade), 1/2 t. dried ginger, and 1 clove minced garlic to a sauce pan.
Whisk and bring to a boil.
Allow to cool and marinate chicken overnight. I used drums and thighs because they were .39 cents a pound and wow.
Cook on grill. See how pretty that is?
And serve. It was wonderful.
Bourbon Marinated Chicken
- 1/4 C vegetable oil
- 1/2 C bourbon or whiskey
- 1/2 C. soy sauce
- 1/4 C Worcestershire sauce
- 2 t. fresh ground black pepper
- 2 T. brown sugar
- 1 T. spicy mustard
- 1/2 t. dried ginger
- 1 clove minced garlic
- Pack of chicken legs and thighs
- Heat all ingredients except sauce in saucepan until boiling. Allow to cool and add to a bag with the chicken. Marinate overnight. Grill chicken until cooked to 165 degrees fahrenheit.