Bourbon Street Chicken

We were gifted with some really nice bourbon. We don’t drink it, unless we’re in New Orleans, where it’s a rule, so we decided to cook with some. Like wine if it’s good enough to drink, it’s just right to use in cooking. Patti’s favorite part of the chicken is dark meat and she created a really enjoyable marinade. She used white wine vinegar, but next time she’ll use white wine, which she was drinking when she came up with this recipe.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, 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…

Bourbon Street Chicken
An Outdoor Cooking Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes at 375 degrees (190c)
Grill: Pacific Living Outdoor Oven
Pellets: Lumberjack Apple

Ingredients: Bourbon Street Chicken

• chicken legs, whole and/or parts

 Marinade

• 3 cups Knob Creek bourbon
• 1 Tablespoon Big Dick’s Big Kahuna Seasoning Rub
• 3 cups white wine vinegar
• ¾ cup Country Bob’s All Purpose Sauce Honey Habanero
• ½ cup dark brown sugar
• 1 Tablespoon dried garlic
• 2 teaspoons freshly ground coarse black pepper
• 1 Tablespoon red pepper flakes

Bourbon Street Chicken
An Outdoor Cooking Recipe

Directions: Bourbon Street Chicken

In medium saucepot simmer sauce ingredients until sugar is melted. Let cool. Place chicken in large, plastic freezer bag. Pour in marinade. Marinate at least 4 hours or overnight. Lay chicken pieces in 9×12 baking dish or foil pan (for easy clean-up)

Bake for 45 minutes at 375 degrees (190c) or until you reach an internal temperature around 170 degrees (77c) pull it off, cover it and let it rest for 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c), but I think the chicken flakes apart better at 180 degrees (82c). Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps

Bourbon Street Chicken
An Outdoor Cooking Recipe

Marinate at Least 4 Hours

Ready for the Pacific Living Outdoor Oven

Simmer Sauce

In The Pacific Living Outdoor Oven

Cooking Directions: Pacific Living Outdoor Oven

Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Bake for 45 minutes at 375 degrees (190c) or until you reach an internal temperature around of 170 degrees (77c) pull it off, cover it and let it rest for 10 minutes before serving.

 Note:

The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here.For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

Bourbon Street Chicken
An Outdoor Cooking Recipe

Let’s Eat!!!

Bourbon Street Chicken
An Outdoor Cooking Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, 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,
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/  

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/

Rubs and More
(916) 903-7653
http://rubsandmore.com/