Smoked Maple Bourbon Flattened Chicken
1/3 cup Longo’s Signature Maple Syrup
1/4 cup bourbon
2 tbsp soy sauce
2 tbsp Longo’s Cider Vinegar
1 small onion, thinly sliced 4 cloves garlic, smashed
1/4 of a 40-g pkg fresh Longo’s Thyme
1 whole chicken (about 3 lb) 1/4 tsp each salt and pepper
2 cups hickory or mesquite wood chips, for smoking
1/3 cup Longo’s Signature Maple Bourbon Barbecue Sauce
- •Whisk maple syrup, bourbon, soy sauce and cider vinegar with 1/3 cup water. Combine in an extra large resealable bag along with onion, garlic and thyme sprigs.
- •Place chicken, breast-side-down, on work surface. Use poultry shears or a sharp knife to cut along both sides of backbone and remove. Turn chicken over and press down firmly on breastbone to flatten; turn legs so that drumstick tips point out. Add to bag and massage to coat in marinade.
- •Marinate chicken for at least 4 hours or up to 24 hours.
- •Remove chicken from marinade and pat dry (discard marinade). Season with salt and pepper.
- •Place soaked wood chips into small foil pan. Place foil pan on one side directly on burner. Turn grill on high until chips start to smoke. Grease grill and turn off heat on opposite side of wood chips. Place chicken, bone side down, on turned off side of grill.
- •Cook, lid closed, adjusting grill temperature down as needed to maintain 300°F for 45 minutes. Rotate chicken a quarter turn for even cooking; brush liberally with barbecue sauce. Continue grilling for 30 to 45 minutes or until internal temperature of chicken thigh reaches 170°F. Rest for 5 minutes before carving into portions.
- •This marinade and barbecue sauce combo can be used on flank steak or pork back or side ribs too.
- Protein 41g
- Fibre 0g
- Fat 20g
- Sugar 11g
- Carbs 14g
- Sodium 480mg