That Damn Paxminer I keep chasing. But I was visited by the ghost of beatdowns past, and I do recall posting on a Monday morning, Hammer Q’d, pull ups were involved, burpees and and interesting recipe:
Boozy Bourbon Grilled Chicken
This recipe uses bourbon in both the marinade and a “mop sauce” to keep the chicken moist and flavorful throughout grilling, resulting in a rich, slightly sweet, and smoky taste
Key Ingredients: Chicken halves, bourbon, BBQ sauce, soy sauce, brown sugar, apple cider vinegar, pepper.
Method:
Marinate the spatchcocked (backbone removed) chicken halves in a mixture of bourbon, soy sauce, and seasonings for at least 2 hours, or overnight.
Preheat the grill to medium heat (around 350-375°F).
Prepare a “mop sauce” by whisking together additional bourbon, BBQ sauce, and other mop ingredients.
Place the chicken on the grill and brush with the mop sauce every 15-20 minutes, turning once halfway through cooking to ensure even grilling.
Cook until an internal thermometer in the thickest part of the thigh registers 165°F.
Let it rest for 10 minutes before carving and serving with optional extra BBQ sauce
I haven’t tried it yet, but it sounds delicious!

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