Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bourbon Chicken - Recipe

ZipZip Posts: 372
edited 6:43PM in EggHead Forum
Sorry guys, I didn't realize the other got posted like this. Here is the recipe for those I haven't already emailed.[p]The recipe is a lot like the "Huli Huli Chicken". Last night I used boneless thighs and let them soak for three hours. I cooked them direct at 350° - 375° turning frequently and basting with the leftover marinade. It guess it took about 25 minutes to cook 'em. I took them off when they were very brown and a little charred. Once off the egg, I put them in a pan and covered with tin foil and allowed to sit for about 10 minutes. I then cut 'em up and drizzled a little more of the marinade over the strips and served over rice. A little steamed cabbage and some Texas Pete or Franks hot sauce is nice too![p]1/2 cup of dark brown sugar
1/4 cup bourbon - I used Jim Beam
1 1/2 tsp of ginger powder
1 Tbls of minced garlic
1 1/2 Tbls onion powder
1 tsp of corriander
3 oz of pineapple juice
1/2 cup soy sauce[p]Mix ingredients well and pour about half over the chicken pieces in a Ziplock back. Squeeze the air out and marinate in the icebox for several hours. The remaining marinade needs to be simmered for about 10 minutes and allowed to reduce by 1/3. It will be somewhat syrupy once reduced. I used the reduced sauce to baste the chicken while it cooked and then added a little more once it was done and cut up. I have some small squeeze bottles that I use to apply it while it was cooking as to not cross contaminate. There are several versions of this floating around, so I just tasted as I added to the soy - sugar - ginger base. [p]I hope you enjoy it as much as we did![p]Zip


  • GretlGretl Posts: 670
    Sounds wonderful. I'm hungry already and I just ate breakfast! I'll certainly give this a try.

Sign In or Register to comment.
Click here for Forum Use Guidelines.