Roatan Bourbon Chicken

~ Patty ~

There was a big wedding in Roatan this winter.  Our friend, Tiff’s older brother, Tommy, was getting married and the reception was at the main lodge.

Their whole family came down. It was very exciting for our little enclave. Everything so glamorous and fa-fa! Nothing like our usual super casual. Tiff’s brother, Eddie, catered the event. The food was outstanding! And, he created the recipes on the spot. It was fascinating to watch and the results were sumptuous. This Roatan Island Chicken was my favorite. The quantities are large, as to be expected for a crowd, but it can be cut down for smaller groups.

I was thrilled to have the recipe.

One year ago: Grilled Polenta with Easy Tomato Sauce, Cedar Plank Sweet Potatoes

Roatan Island Bourbon Chicken

5 – 9 lbs Chicken pieces…thighs, breasts etc…. (the photo shows all wings – they were excellent!)

Mix together and marinate chicken pieces overnight:

1C Bourbon

1C Soy Sauce

1/2 C Worcestershire Sauce

2C White wine

1-2 T Garlic, minced

2 T Onion powder

1T Garlic powder

1T Ginger, powdered

1T Black pepper

1/4 C Dijon Mustard

2-3 C Brown sugar

On grill, sear chicken on each side, not to cook, but to get grill marks and smokey flavor.

In the meantime,stir into marinade:

1/4C Bourbon with some Cornstarch….to thicken

Return grilled chicken to marinade.

Bake at 350 degrees until chicken is done. (160 degrees) About 30 to 45 minutes.