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Jack Daniel's Tennessee Whiskey Chicken

none

2 frying chickens; (2 lbs each)
1 cup Jack Daniel's
salt & pepper to taste
***WHISKEY SAUCE***
1 pound white mushrooms; sliced
6 green onions; chopped
2 tablespoons butter
2 ounces Jack Daniel's
2 cups 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 fryers over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY SAUCE: Sauté 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. Posted to the BBQ List in Nov. 1998 by Rock McNelly - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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