Funky Chicken Friday: Maple Bourbon Chicken

August 19, 2011

This maple bourbon chicken is the perfect for outdoor cooking.  First, the chicken breasts are brined (submerged in flavored salted water) for a couple of hours.  By brining the chicken first, it won't dry out when you are grilling it.  Then, they are slathered in this amazing glaze that is full of flavor.  The glaze is sweet, salty, spicy, and has a kick from the bourbon.  Reserve some of the glaze in case you or others want to add more after the chicken is done cooking.  Serve with your favorite bbq sides and you got yourself one heck of a meal.

Maple Bourbon Chicken


5 cups -Water
6 Juniper Berries (cracked)
1 gallon Zip lock Bag
Brine; In a large bowl combine the water, salt and sugar, stir until dissolved. Transfer the water mix to a gallon zippy bag and place the rest of the ingredients inside. Place the zippy bag into a large bowl and keep in the refrigerator overnight or at least 2-4 hours . When you are ready to BBQ take the chicken out of the brine and rinse it off then pat it dry with a paper towel. While the BBQ is heating up make the glaze for the chicken. Combine all of the ingredients in a sauce pan and cook over medium heat for about 10 minutes or until it reduces by half, make sure to whisk every few minutes. BBQ the chicken for about 7 minutes

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