Photography by Hudi Greenberger

Orange Bourbon-Infused Grilled Chicken 

What a powerful flavor combo! Here’s a grilled chicken dish that’s not your typical one and marvelously moist and tasty — it’s a notch up and a great change of pace. 

Serves 5 

• 2½ lbs (1¼ kg) chicken breast halves or deboned chicken bottoms (approximately 5 large pieces) 1 orange, scrubbed and sliced 3 Tbsp bourbon
• ¼ cup orange juice
• 2 cubes frozen garlic
• 2 Tbsp brown sugar
• 2 Tbsp oil
• 2 Tbsp ketchup
• ½ tsp paprika scant
• ½ tsp crushed red pepper flakes
• ½ tsp salt, or to taste

Cut chicken into thin slices, or pound until thin. Place all ingredients into a large ziplock bag. Seal bag, then shake and squeeze, so that marinade fully coats chicken pieces. Refrigerate, and allow to marinate a minimum of 1 hour. Preheat grill. Remove chicken pieces and place directly onto hot grill. Grill for about 5 minutes on each side, or until chicken is cooked through and beginning to brown. Serve immediately.

NOTE: You can substitute the whole orange with ½ tsp orange extract and an additional 2 Tbsp orange juice

(Originally featured in FamilyTable, Issue 651)