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.