This week I decided to grill a Bourbon Praline Chicken for Man food Mondays. Each week Michelle and I talk about ideas about what I could share with y’all, and this is one that I am particularly please with. Michelle was like, “I don’t know if I want all that sugar on my chicken.” After we ate it, she was rather enthusiastic. We both decided that this would be a good “company” meal when we had folks over for a visit.
What is Praline? It’s a sugar, maple syrup candy with some type of nuts. A history of Pralines can be found here. I chose to make this and cut the sugary taste a bit with some creole seasoning and a little red pepper. I started it with an over night/14 hour, bourbon based marinade and followed it up by grilling it, with my propane grill, in pecan wood smoke. To mimic indirect grilling, I cooked it on a cast iron grill pan and turned off one of my propane burners.
You will add the praline sauce at the end and grill for another 10 to 15 minutes. It was great, the creole seasoning and red pepper cut the sweet just enough to make it a keeper for any occasion.
A side note for you. I grilled this on my old fateful 2 burner propane grill, put the wood chips in a (affiliate link ->) smoker box on top of the grill beside the (affiliate link ->) cast iron grill pan. You can use a charcoal grill just as well, just put the wood chips directly on the charcoals. I used my (affiliate link ->) Maverick ET732 digital thermometer to monitor food and grill temp.
So you want to try it? Good, here’s how.
Bourbon Praline Grilled Chicken for Man Food Mondays
- 1 whole chicken split into halves. You can use pieces or boneless skinless if you want.
- Pecan wood chips
Bourbon chicken marinade
- 1/4 cup bourbon, I used Jim Beam
- 1/4 cup soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 2 teaspoons onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Creole Praline sauce
- 1/3 cup butter melted
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1/2 cup chopped pecans
- 3 teaspoons Creole seasoning. I used Zatarain's.
- 1/2 teaspoon red pepper
- Thaw the chicken in the refrigerator over night and split in half. If you do not want to use a whole chicken you can use breasts, legs or thighs. they can be boneless and or skinless.
- Prepare your marinade once the chicken is thawed and place the chicken in a resealable plastic bag. Pour in the marinade mixture and return the chicken to the refrigerator
- Marinade over night or at least 4 hours.
- Start the grill and bring the grill temperature up to around 350°. Once the grill has reached the correct temperature turn off one set of burners, this is the side you will put the cast iron grill pan.
- If you are using a gas grill, put your pecan wood chips in the smoker box and set on the grill grates next to the cast iron grill pan, if you are using charcoal add the wood chips to the far side of your charcoal pile.Then close the lid and let the grill start to fill with smoke.
- Insert your digital thermometer probe in the thigh of your chicken and set on the grill.
- Grill for around 1 hour and 15 minutes or until the internal temperature reads 160° on the digital thermometer. Keep an eye on the smoke and if it starts to get thin add a handful or more pecan wood chips to the smoker box. Don't open the grill lid for long periods of time though, it will slow the cooking.
- As the chicken starts to get close to the target temperature start your praline sauce. on the stove top.
- Melt the butter and stir in the remaining praline ingredients. Stir constantly and bring to a boil, reduce heat and simmer till it starts to thicken. Do not let this burn, it will ruin the taste....burnt sugar and all.
- When your chicken reaches the 160°temp spoon the praline mixture over it, turn the temp down to low and grill for 10 to 15 minutes more.
- Once done remove from grill and allow to set for another 10 minutes before serving. the chicken will continue to cook while you get the remainder of the meal ready.
Cuisine American southern
I will be making this again 🙂 It strikes me as a great on the back deck warm, weather evening dinner. We served this with the beet salad from Sunday’s post and sauteed green beans.
Good ole southern comfort food!
Have a great week, be safe.