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Jack Daniel's Tennessee Whiskey Chicken

Yield: 4 Servings

Ingredients and directions for this recipe

2 FRYING CHICKENS (2 lbs each)
1 c JACK DANIEL'S WHISKEY
SALT to taste
BLACK PEPPER to taste

WHISKEY SAUCE
1 lb WHITE MUSHROOMS; sliced
6 GREEN ONIONS; chopped
2 tb BUTTER
2 oz JACK DANIEL'S WHISKEY
2 c BROWN SAUCE*

Have the butcher split two small fryers or if you prefer, buy cut-up
chicken pieces. Place the chicken in a shallow pan and douse with
whiskey. Sprinkle salt and pepper over the pieces; marinate for 2
hours. Soak some wood chips (they specify Jack Daniel's Barrel chips)
in water--if you're using regular wood chips, I'd suggest soaking
them in whiskey? While the chips are soaking, build a charcoal fire
in your barbecue grill. Use the wood chips in your grill to create a
good smoking fire. Broil the fryvers over the pit until well cooked.
Serve with whiskey sauce. FOR WHISKEY SAUCE: Saute the mushrooms and
green onion in butter until tender. Add whiskey and brown sauce and
simmer until flavors have blended and the alcohol has evaporated.
Keep warm until serving time. * BROWN SAUCE - To make Brown Sauce;
thicken beef bouillon with cornstarch or roux. Or better yet, make it
from scratch.

See also:
Previous recipe Jack Daniel's Spiked Cranberry Relish
Next recipe Jack Daniels Baked Beans

Or try one of these recipes:
Curry Marinade
Pecan Bread