Ingredients:
1 cup + 1 shot of Jack Daniels Whiskey
1/2 cup Kosher Salt
1 splash of orange juice or lemon juice
2 sprigs of Rosemary
1 cup of apple juice (I have substituted cranberry juice or water.)
1 large package of chicken thighs or breasts (We have used boneless, skinless as well as bone-in and skin-on.)
1/2 stick of melted butter
3-4 Tablespoons Worcestershire sauce
Instructions:
- In a gallon zip bag or plastic container, mix together 1 cup of Whiskey, salt, juices, and Rosemary to make a brine
- Add chicken to brine and let sit for 15-20 minutes at room temperature or as long as overnight in fridge
- Lift chicken from brine and pat dry with paper towel
- Optional: rub with any kind of spice rub you prefer
- Mix butter and Worcestershire together and paint about half onto chicken
- Place on grill, painted side toward the heat
- Paint remaining butter mix
- Close grill and drink the extra shot of whiskey
- Cook for 5-7 minutes
- Turn chicken pieces over and cook for 5-7 more minutes or until internal temperature reaches 165 degrees
- Remove from grill and let rest about 5 minutes if you can resist
Leftovers are great! I often cut into bite-sized pieces and eat over a salad or add to rice or a tortilla with veggies for a wrap.
