BBQ Bourbon Whiskey Marinated Chicken Legs

BBQ Bourbon Whiskey Marinated Chicken Legs

Roasting/Spit

Brad Lumb

Ingredients

  • 1.5–2 kg chicken legs (drumsticks, thighs, or a mix of your favourite cuts)
  • 1 cup bourbon whiskey
  • 1/2 cup soy sauce
  • 1/2 cup tomato ketchup
  • 1/3 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • Pinch of chili flakes (optional, for heat)

Directions

  1. Bring marinade ingredients to a gentle simmer in a saucepan over the Ozpig fire using a heat diffuser.
  2. Let simmer 15 - 20 minutes to slightly thicken and blend flavours.
  3. Refrigerate marinade until cool then mix 3/4 of the marinade through with chicken in a plastic bag or bowl until well coated.
  4. Allow chicken to marinate in fridge for a couple hours or overnight.
  5. Oil the ozpig grill well and place chicken on grill over heatbeads or hot coals Allow to cook thoroughly, turning occasionally and basting well regularly with the remaining marinade.
  6. (Cooking times will depend on which cut of chicken you are using).
  7. Delicious served with coleslaw or jacket potatoes.