Smoked Bourbon Chicken
Appears in Cook's Country August/September 2014, America's Test Kitchen TV
This combination sounded perfect. All we had to do was figure out how to infuse smoke and bourbon flavors while keeping the chicken from drying out.
WHY THIS RECIPE WORKS
Cooking the marinade was the first essential step to getting the most flavor compounds into our chicken. Slashing the chickens also allowed for better penetration of the marinade flavors before grilling. Splitting our chickens into halves a...