Southern Grill Dinner with Honey Bourbon Glazed Chicken

Allergens

Gluten, Dairy, Soy (in some store-bought mayo), Eggs (in some store-bought mayo)

Ingredients

• 4 bone
• in, skin
• on chicken breasts or thighs
• Salt and pepper to taste
• 1 cup bourbon
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups water
• 2 cups chicken broth
• 1 cup uncooked grits
• 2 cups shredded cheddar cheese
• 4 cups coleslaw mix
• 3/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Season the chicken with salt and pepper, then set aside.
2. In a small saucepan, combine bourbon, honey, apple cider vinegar, ketchup, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Bring to a boil, then reduce heat and simmer for 5 minutes. Set aside.
3. In a large pot, bring water and chicken broth to a boil. Add grits, stir well, and cook for 10 12 minutes or until tender. Stir in shredded cheddar cheese and mix until fully incorporated. Keep warm.
4. In a medium bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix well and set aside.
5. Preheat a grill to medium high heat. Grill the seasoned chicken for 6 8 minutes per side or until fully cooked. Brush the honey bourbon sauce on each side of the chicken during the last few minutes of grilling, until well glazed.
6. Serve the grilled chicken alongside the warm cheesy grits and coleslaw.

Chef’s Insight

For an extra smoky flavor, use hickory or mesquite wood chips on the grill.

Notes

Adjust the honey bourbon sauce's consistency by adding more vinegar or bourbon if needed.