Barbequed Chicken Bourbon Bacon Glaze
Barbequed Chicken Bourbon Bacon Glaze, because sometimes simple is really delicious. Ken wanted a simple barbecued chicken and we did great with a little help from our friends. Just three ingredients made for a delicious easy dinner. We plan to do two of these beauties next time and take the second one on a romantic picnic. Lovely.
We did a “Kiss of Smoke” Bourbon Pellets. The rest is just delicious history!
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
See Video: http://datenightdoins.com/video-barbequed-chicken-bourbon-bacon-glaze/
Barbequed Chicken Bourbon Bacon Glaze
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 90 minutes at 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Bourbon Pellets
Ingredients: Barbequed Chicken Bourbon Bacon Glaze
- 1 6lb. whole chicken (This was a BIG one)
- Chef of the Future Honey Garlic Bourbon Seasoning, to taste
- Briggs True Bourbon Bacon BBQ Sauce, to taste
Our Ingredients
Barbequed Chicken Bourbon Bacon Glaze
A Wood Pellet Grill Recipe
Cooking Directions: Barbequed Chicken Bourbon Bacon Glaze
Generously sprinkle chicken inside and out with Chef of the Future Honey Garlic Bourbon Rub.
Place directly on grill breast side up. I tied the legs together for easy handling but you don’t need to do this. Place directly onto you “Hot” Grill Grates for 90 minutes at 400 degrees (205c).
I flipped it every 30 minutes and then sauced it the last 30 minutes. Keep in mind we are not cooking here by “Time” but by “Temperature” because every chicken is different and the cooking times will vary a bit…
When the Chicken reaches an internal temperature around 180 degrees (82c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). I think the chicken flakes apart nicer with cooked a little longer. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Barbequed Chicken Bourbon Bacon Glaze
A Wood Pellet Grill Recipe
Season and Insert Maverick Meat Probe
That “Kiss of Smoke” on the Grill Grates”
Brush with Sauce the Last 30 Minutes
Barbequed Chicken Bourbon Bacon Glaze
A Wood Pellet Grill Recipe
Cooking In the Oven: Barbequed Chicken Bourbon Bacon Glaze
We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.
I did 90 minutes at 400 degrees (205c).
Barbequed Chicken Bourbon Bacon Glaze
A Wood Pellet Grill Recipe
Time to Bring It Home
Let’s Eat!!!
Barbequed Chicken Bourbon Bacon Glaze
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What you Love,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/
Our Cutlery Provided By:
- 1 6lb. whole chicken (This was a BIG one)
- Chef of the Future Honey Garlic Bourbon Seasoning, to taste
- Briggs True Bourbon Bacon BBQ Sauce, to taste
- Generously sprinkle chicken inside and out with Chef of the Future Honey Garlic Bourbon Rub.
- Place directly on grill breast side up. I tied the legs together for easy handling but you don’t need to do this. Place directly onto you “Hot” Grill Grates for 90 minutes at 400 degrees (205c).
- I flipped it every 30 minutes and then sauced it the last 30 minutes. Keep in mind we are not cooking here by “Time” but by “Temperature” because every chicken is different and the cooking times will vary a bit…
- When the Chicken reaches an internal temperature around 180 degrees (82c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). I think the chicken flakes apart nicer with cooked a little longer. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
