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How To make Grilled Breast Of Chicken w/Maple Whiskey Glaze
1 t DRIED THYME
2 CHICKEN brEASTS* boned, skin
1/2 c PURE MAPLE SYRUP
3 T JACK DANIEL'S WHISKEY
1 T VEGETABLE OIL
*Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.)
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Ingredients!
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Paprika
1 Tsp Italian Seasoning
1 Tsp Salt
1 Tsp Pepper
1 Tbsp. Minced Garlic
4 Tbsp. Unsalted Butter
1/4 Cup Honey
1 Tbsps. Soy Sauce
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Kamado Joe Bourbon Maple Glazed Wings
Hey JOE fans! Wanna take your wings up a step or two for game day? If so, try out this awesome recipe for Bourbon Maple glazed chicken wings for a sweet treat on Super Bowl Sunday!
Bourbon Maple Glazed Chicken Wings:
Preheat your grill to 300-350 degrees and set up for indirect cooking.
2-2.5 pounds of chicken wings
1 tablespoon butter
2 tablespoons finely chopped or grated onion
3/4 cup maple syrup
1/2 cup whiskey
2 tablespoons tomato paste
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt
If you wanna spice it up a little, add 1/2 tsp crushed red pepper flakes
Directions:
Melt the butter in a saucepan over medium heat and then add the onion. Sautee the onion for 2 to 3 minutes before adding the rest of the ingredients. Mix well and bring to a low simmer.
Pour half of the glaze mix over the chicken in a mixing bowl and toss to coat. Return the remaining glaze to the stove over low heat and continue to simmer until it starts to thicken up, then remove from heat.
Place the wings on the grill and cook for 20-25 minutes. Turn the wings and cook for another 20 - 25 minutes. Remove from grill and toss with the thickened glaze and serve hot1
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Chef Macy Makes Bourbon BBQ Chicken
Skip the hot dogs! We’re turning up the heat on grilling season with the help of Chef Macy from ABC Fine Wine & Spirits. Learn how to make her famous Peachin’ Bourbon BBQ Chicken, using Cooper’s Mark Peach Bourbon. The combination of the pear-based marinade with the peach bourbon is BBQ perfection.
0:00 Peachin’ Bourbon BBQ Chicken
0:38 How to make the pear-based marinade
2:04 How to make the peach bourbon sauce
5:31 Grilling time
Check out the full Peachin’ Bourbon BBQ recipe here:
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How to grill Stuffed Chicken Breast | Recipe
Delicious, moist and tender boneless Stuffed Chicken Breast from the barbecue grill is real easy to do using the Indirect Grilling method, as shown by the BBQ Pit Boys.
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Bourbon Peach Glaze
Simple recipe packed with flavor and goes well with pork.
Recipe:
1 cup apple juice
1 cup peach jelly
2 Tbsp. Dijon mustard
2 Tbsp. bourbon
2 Tbsp. fresh lemon juice
1/2 Tsp. ground cloves
2 Tbsp. dark brown sugar
Add ingredients to a small pan and cook over medium heat until jelly is melted. Once melted completely simmer for 10 minutes stirring frequently. After 10 minutes pull off burner and let cool.
Baste on your protein for last 8-10 minutes of your cook before so it doesn’t burn.
Enjoy!
Roasted Honey Bourbon Glazed Turkey | Traeger Wood Pellet Grills
Raise your whiskey glass to our Honey Bourbon Glazed Turkey recipe. This one-of-a-kind recipe features Traeger’s Fin & Feather Rub, your favorite bourbon, and fresh turkey for top-shelf wood-fired flavor.
Get the full recipe:
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