August 5, 2015

Barbecue Chicken With Honey Whiskey Glaze

Recipe: Eric Vellend

Be sure to stock up on napkins for Chef Lynn Crawford’s sweet, spicy and succulent spin on barbecue chicken. Just one taste of it and you’ll never prepare your barbecue chicken the same again.


Chicken and Marinade

  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 cup whiskey
  • 2 tsp Sriracha chili sauce

  • 3⁄4 cup freshly squeezed orange juice
  • 1⁄4 cup fresh thyme leaves
  • 2 large cloves garlic, minced

  • 2 3-lb. chickens, each cut into 8 pieces (see Eric’s Tip, below)
  • Salt and pepper, to taste


  • 6 tbsp honey

  • 11⁄2 tsp Sriracha chili sauce
  • 11⁄2 tsp whiskey
  • 1 tsp Dijon mustard

  • Finely grated zest of 1⁄2 orange


Yield: Serves 6

Don’t be tempted to brush the glaze on the chicken earlier than 5 minutes before it’s done cooking: the skin will burn before the meat is cooked through.

  1. To marinate chicken, whisk oil, whiskey, Sriracha sauce, orange juice, thyme and garlic in large bowl. Add chicken and season with salt and pepper. Toss to coat well. Cover and refrigerate at least 6 hours, preferably overnight.
  2. To make glaze, whisk together ingredients in small bowl. Season. Cover.
  3. Remove chicken from marinade. Place on tray, cover and let sit at room temperature for 1 hour. Preheat grill to medium. Oil grill and add chicken. Close lid and cook, turning occasionally, until cooked through, 20 to 30 minutes. (The breast-only pieces will cook fastest. Reduce heat if they’re charring too quickly.) Brush chicken with glaze during last 5 minutes. Transfer to serving platter.

ERIC’S TIP: To cut up a chicken to yield
 8 even pieces, remove the wing tips and backbone (save for stock). Separate the thighs and drumsticks. Debone the breasts, keeping the wings attached. Cut each breast so that you have a 3⁄4 breast portion and the remaining 1⁄4 breast attached to the wing. (Or ask your butcher to do this for you.)


Virginia MacDonald


House & Home August 2013