Bain’s whisky chicken marinade recipe This past Saturday was World Whisky day. A day to celebrate all things whisky-related. A day to share a dram with the people around you.  We celebrated the day at home. I decided that it a perfect day to celebrate with whisky from around the world.

And not only to drink whisky but also to cook with it.We stared in Scotland with a Smoky Old Tom cocktail made with the Tomintoul 10 yo. The toasted rosemary notes lightly flavoured the cocktail, and it was crisp and refreshing.

The appetizer was an Appenzeller cheese that I paired with the Paul John Classic Cask Select from India. I have to say; this is one of the nicest cheeses to pair with whisky I have tasted in a long time.  I will do a blog post on other Appenzeller Cheese and whisky pairings soon.

Bain’s whisky chicken marinade 2The main course was a whisky marinated chicken in tribute to the James Sedgwick Distillery in Wellington, South Africa. And what a highlight! The chicken was marinated overnight and came so moist and flavoursome. It was the highlight of the day. I had quite a few requests for the Bain’s whisky chicken marinade recipe, so here it is.

Bain’s Whisky Chicken Marinade

  • 1 Whole chicken
Ingredients – Marinade
  • 1⁄2 cup Bain’s whisky
  • 1⁄2 cup brown sugar
  • 1⁄4 cup olive oil
  • 1⁄2 tablespoon garlic powder
  • 1⁄4 cup soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
Directions
  • Place brown sugar and Bain’s whisky in a bowl. Mix well.
  • Add remaining ingredients and mix again.
  • Place the whole chicken in a large zip-lock style bag and pour the marinade over. Seal and place in the refrigerator for at least 3 hours.  The longer you leave it, the better it will infuse.  I left it overnight.
  • Turn frequently to ensure every part of the chicken spends time in the marinade.
  • Cook the chicken on the grill, preferably over medium heat.   We hot smoked the chicken with some maple wood chips on our Big Green Egg.  This gave it a wonderful smoky addition.

Bain’s whisky chicken marinade 1I paired the chicken with a glass of Bain’s whisky and some grilled sweet corn and it was perfect.

Also Read: Smoked Leg of Lamb marinated in Black Grouse