Kick up your cookout menu with this bold brown sugar-, bourbon- and soy sauce-infused grilled chicken. Use the reverse sear method to guarantee juicy and perfectly charred chicken every time. Serve with grilled green onions.
Mix Marinade Mix, oil, orange juice, water, soy sauce and sesame seed in small bowl. Reserve 1/4 cup for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.
Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin side down. Brush with reserved marinade. Turn lit side of grill to high.
Grill, uncovered, 3 to 5 minutes longer or until chicken is charred.
Note: To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
For a 5-Minute Marinade: Prepare and reserve marinade as directed. Place chicken in large resealable plastic bag. Pour remaining marinade into bag. Push air out of bag and seal tightly. Massage chicken and marinade for 5 minutes. Continue as directed.
For Boneless Chicken Breasts: Use 2 pounds boneless skinless chicken breasts. Prepare and reserve marinade as directed. Follow “5-Minute Marinade” tip. Grill chicken over direct medium heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade.