Whole grilled chicken with bourbon bbq sauce

Chicken second courses

Grill

This chicken is slow grilled for even cooking and slathered with a sauce that’s sharp from grated red onions, bold with bourbon, and sweet from molasses. The BBQ recipe all started with the realization that I had no brown sugar. But as Bob Ross says, there are no mistakes, there are only happy accidents. That bottle of molasses that I brought with me from Chicago over 3 years ago finally made a debut. This was the dawn of a new BBQ in my life. I found that molasses thickens the sauce while adding a fuller sweetness. Later the sauce evolved into including red onions, balsamic, and bourbon, making the best BBQ quartet. <br /> <br />Choosing to grill a chicken whole means you’re going to look like a grill master when you present that bird, but really you get to be lazy and just enjoy being outside. Think about it: you only have to flip one thing. And you’re only going to flip that twice. <br /> <br />If the ensuing crunches from butterflying a chicken grosses you out, just ask your butcher to do it for you. If you fancy yourself a butcher, you can use kitchen shears to cut through the back. Then flip the bird and press down on the breast to flatten it out. Rinse out the inside and cut off any loose fat.