Since February David’s become a huge bourbon fan.
I’ll never forget, it was Valentine’s Day, and since we don’t really celebrate the Hallmark holiday the only thing I asked for was for him to stop at a store and buy me some Ben and Jerry’s on his way home from his internship. I know, I’m super hard to please, right? What I didn’t expect was for David to come home with a bottle of Maker’s Mark. When I asked him why the heck he bought it, he told me he just wanted to try it. He told me all about how whisky is a craft, just like beer and wine. That night he watched videos on Youtube about whisky and started reading a ton of info on it.
I really shouldn’t be surprised though, because that’s how David is. When he finds something he likes he wants to know all about it. It’s been the same with snowboarding, music, golf, beer, brewing, wine, mountain biking, coffee, and now bourbon.
Since he’s been adding to his collection, most of them have been gifts (thank god), I’ve been trying out some new recipes that include bourbon. I definitely enjoy cooking with alcohol. For Father’s Day I made some bourbon baked beans which were good, but definitely heavy on the bourbon side (to me, anyway). When I saw this recipe on Pink Parsley’s blog, I knew I’d be making it for my bourbon-loving husband.
My favorite type of cooking in the summer is barbecuing — who knew?! I really do think I’m the grill master in the family, but to be fair, it’s because I’m also the cook in our household. I love turning on our bbq, getting it raging hot, and throwing on some meat and veggies. It always means less dishes to clean, easy to prepare, and easy to clean up. Not to mention, bbq is so delicious! It can not be beat.
I think some women are intimated by barbecuing but you know what, you shouldn’t be! It’s so easy and it’s really no different than cooking on the stove. The best tips I’ve learned are:
1. Make something SIMPLE
2. Let your meat sit out while the bbq heats up
3. Don’t touch the meat when it’s on — flip it once and that’s it
4. Let your meat sit after removing from the grill
I think if you follow those rules you’ll be fine. Yes, controlling the heat can be an issue, but flip your items fast, close the top, and you should be fine. I do have it easy since my barbecue is a Traeger and deals with indirect heat (my favorite!!!).
Just remember to go simple. I personally make some sort of meat; chicken, burgers, ribs, pork tenderloin, sausages, and add some veggies like zucchini and red peppers and serve it with a side salad. Without a doubt this is my favorite kind of meal. For more grilling inspiration and recipe ideas check out Personal Creations Summer Grilling Guide.
Since David has such an awesome selection of bourbons I have lots to choose from, but I went with Lexington since this bourbon is a decent price and he didn’t care if I used it. I’d say next time I’ll try the Woodford or the Bulleit, since I think overall I’d like the flavor of those better. Just like wine, you want to use a bourbon that you actually like to drink.
Bourbon Brown Sugar Grilled Chicken
Recipe by Pink Parsley
2 pounds boneless skinless chicken breasts
1/4 cup brown sugar
1/4 cup green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/4 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cornstarch
1. In a measuring cup or bowl combine brown sugar through ground black pepper. Pour into a Ziplock bag and place chicken in the bag. Marinate for 8 hours or overnight.
2. Preheat grill to medium high heat (around 375). Grill on each side for about 7 minutes or until fully cooked. Remove from grill, let rest, and slice.
3. In a small pot heat the remaining marinade over low heat and combine with cornstarch until thickened. Serve over the sliced chicken and top with sliced green onions, if desired.