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.

https://twitter.com/WhiskyoftheWeek/status/997803155072090112

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.

The 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 cup Bain’s whisky
• 1/2 cup brown sugar
• 1 cup olive oil
• 1 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.

I 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