Tipsy Grilled Chicken with Bourbon Maple Glaze

(Serves 4)

INGREDIENTS

FOR THE GLAZE:

Bourbon 1/3 cup
Maple syrup 2 tablespoons
Dijon Country-Style mustard 1 tablespoon
Roaster chicken 1, 6-7 pounds
Olive oil 2 tablespoons
Garlic cloves, minced 3
Kosher Salt 2 teaspoons
Cracked Black Pepper 1/2 teaspoon

METHOD OF PREPARATION

1. To make the glaze, combine bourbon, maple syrup and mustard in a small bowl and set aside.

2. Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthwise along one side of the backbone. With the breast side up, pull down on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

3. Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in center of cooking grate. Grill 1 and 1/2 to 1 and 3/4 hours or until meat thermometer inserted into center of thigh meat (not touching bone) reaches 180ºF or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “SUMMERTIME GRILLED FAVORITES WEEK,” aired during the week of July 30, 2007.