1Tablespoonminced garlicabout 2 medium garlic cloves, or 1 large + 1 small garlic clove
¼teaspoonsalt
salt + pepper to taste
Instructions
In a blender, puree together the bourbon, apple cider vinegar, honey, and diced peaches until well blended.
Pour pureed bourbon peach mixture into an extra large plastic bag and add the minced ginger and garlic. Mix together, then pour about ¼ cup of the marinade into a separate bowl and set aside.
Add chicken to the bag, seal, and gently shake and move the bag to coat all of the chicken pieces. You can then either refrigerate the entire bag to marinate the chicken, or you can pour everything out into a big bowl or a glass baking pan. I prefer to do the later because it's easier to ensure the chicken gets evenly coated and turned. Refrigerate the marinating chicken for at least 30 minutes, and up to 2 hours.
Remove chicken from refrigerator and heat up your grill to 450 degrees.
Spray foil with cooking spray, place foil onto the top rack of your grill, and place chicken evenly. You may need to grill in batches, depending on the size of your grill.
Grill for about 15 minutes, turn over, and baste with reserve marinadee. Grill for another 15-20 minutes, or until chicken is completely cooked and at 175 degrees.
Let rest for 5-10 minutes then serve.
Notes
-Add nutmeg and paprika to the marinade if you want a more smoky sweet flavor, versus just sweet.
-Remember to watch the grill time after about 20-25 minutes. Some grills will cook wings and drumsticks at 30 minutes, while others may take up to 45 minutes total.