edpaffjr.comWithout a bar in the house we’ve been forced to keep our rather large collection of booze on a bookshelf in the kitchen. We’ve even managed to fill the bookshelf beyond it’s limits. So last night I decided to use some of the liquor for my cooking. I found a recipe for a bourbon chicken marinade online that appeared to be right up our alley. I had to make a few modifications since we appear to be out of garlic powder and I didn’t have dried minced onion. Instead I used about half a clove of regular garlic and about one tbsp of garlic powder.
I fired up the grill for the first time this summer and cooked some potatoes on there as well. I also steamed some broccoli to go along with the meat and potatoes. Everything was very tasty, especially the chicken. The marinade smelled a little strong on the bourbon, but the taste was just right after cooking. Next time I want to let the marinade sit on the meat a little longer, but that’s about all I would change.
Please tell me the Woodford Reserve bottle didn’t meet its fate as a chicken marinate. Sob.
No way. I used some Beam. Do we still have your bottle of Woodford?
If you do I’d be surprised…
We’ve been drinking Vodka recently. I bet that bottle is still there and relatively untouched since you left it. Perhaps we should tap into that this weekend and play with electrical wires!
You still got my Patron? It better be there for Bengals Chiefs Part II.
I think we’ve only taken a couple of shots out of the bottle. Chances are it will still be around…