Maple Bourbon Glaze with Chicken Drumsticks

Name: Maple Bourbon Glaze with Chicken Drumsticks
Yield: 4-5
Ingredients: 12 chicken drumsticks; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp kosher salt; 2 tsp black pepper; 1 tsp smoked paprika; 1/2 cup ketchup; 1/2 cup maple syrup; 1/4 cup bourbon; 1 tbsp chopped chipotles in adobo; 2 tbsp soy sauce; 1 tbsp apple cider vinegar; 1 tbsp brown sugar; 1/2 tsp corn starch; 6 slices bacon, finely diced; 4 cloves garlic, minced; 1/2 cup chopped herbs (optional); NanoBond Skillet; NanoBond Sauté Pans

Recipe courtesy of Chiles and Smoke

Rated 5.0 stars by 1 users

Servings

4-5

"Maple Bourbon Chicken is what you need to grill up for the 4th - recipe in profile @chilesandsmoke. It's so easy when you have an incredible NanoBond pan from Hestan Culinary to work alongside your grilled meats. Make your sauce while the chicken is searing up and combine at the end. These pans clean up to a mirror-finish every time, they can take all of the heat and punishment from your grills."

Ingredients

12 chicken drumsticks
2 tsp onion powder
2 tsp garlic powder
2 tsp kosher salt
2 tsp black pepper
1 tsp smoked paprika

For the Maple Bourbon Glaze

1/2 cup ketchup
1/2 cup maple syrup
1/4 cup bourbon
1 tbsp chopped chipotles in adobo
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp brown sugar
1/2 tsp corn starch
6 slices bacon, finely diced
4 cloves garlic, minced
1/2 cup chopped herbs (optional)

Products to Use:

NanoBond Skillet
NanoBond Sauté Pans

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Directions

Pat the chicken drumsticks dry. Take a drumstick and place it on your cutting board, with the side up facing you that has the most meat showing. Using a sharp knife, cut the meat along one side of the bone, careful not to slice all the way through. Make a second cut, separating the meat from the other side of the bone. Fold open the meat and lay the drumstick face-down. Repeat for each one.
Season the drumsticks. If grilling immediately, brush a light coat of oil on the wings before seasoning. If grilling later, skip the oil, season generously and then place them uncovered in the fridge on a wire rack for 2 hours, up to overnight. Lightly oil when ready to grill.
Preheat grill to medium-high, 400°F for direct cooking.
Mix the ketchup, syrup, bourbon, chipotles, soy sauce, apple cider vinegar, and brown sugar together in a small bowl. Set aside for now.
Remove the chicken from the fridge at least 20 minutes before adding to the grill, allowing them to come to room temp.
Place the drumsticks on the grill grates with the skin-side up. Allow them to cook for about 7-8 minutes, until they develop grill marks and are easily able to be flipped.
Flip the drumsticks, and repeat the process. This should take about 20-25 minutes depending on your grill.
Set the grill-safe pan on the grill next to the chicken at a medium heat. Add the bacon, and cook it for a few minutes until it renders down and becomes crispy. Remove the bacon from the pan.
Pour of some of the bacon fat if there’s excess. Add in the minced garlic and sautee for about 2 minutes until soft. Pour in the sauce mixture from the bowl, and allow it to thicken for a few minutes.
Once the chicken is about 170-175°F, add it to the sauce and toss to combine. Sprinkle in the crispy bacon and serve.
Plate the chicken and sauce for serving, and garnish with chopped herbs such as cilantro or mint.