Pineapple-Bourbon Glazed Chicken
Let's take a spatchcock chicken (another way for saying split the chicken in half without cutting it into two pieces) and season it before grilling it on the Old Smokey Grill. I'll finish this chicken with an pineapple-bourbon Glaze.
You might call this Hawaiian Chicken with the pinepple glaze. The technique that we will use on the grill is indirect 2-zone cooking.
- Jack Stack All Purpose Rub to taste
- 3/4 cup pineapple juice
- 3/4 cup Maker's Mark Bourbon
- 1/2 tablespoon minced garlic
- 2 tablespoons brown mustard
- 1.5 tablespoons Worcestershire sauce
- 1/3 cup Budweiser Honey BBQ sauce (or your favorite BBQ sauce)
- 2 tablespoons chili garlic sauce
- 1/4 cup brown sugar
- Set up your grill for 2-zone cooking. The Old Smokey ran around 300-330 today.
- Season both sides of the chicken with the Jack Stack All Purpose Rub. You can use salt, garlic and and pepper as an alternative.
- Place the chicken on the grill on the side with no charcoal.
- Place the remaining ingredients in a pan over medium heat. Bring to a simmer and reduce by 1/3 to 155 degrees F, apply the glaze.
- Cook the chicken until the chicken reaches 160 degrees F, then turn over and apply glaze to the other side.
- Continue cooking the chicken until the thickest part of the breast is 165 degrees F.
- Remove from the grill, let rest for 10 minutes and serve!
This glaze works great on this chicken. You can also use it with chicken wings or pork chops.