Selecting the right cut of meat is a lot like picking the right Bourbon, says celebrtiy Chef Michael Symon.
We haven’t heard this comparison at BourbonBlog.com, but it makes sense as this Iron Chef describes the nose, mouthfeel, and color in the video above .
Look for creamy white chicken, but deep darker colors on a Bourbon.
Chef Symon and Knob Creek Bourbon have teamed up for the Knob Creek Meat Master Class Video Series to refine your grilling skills.
We’re bringing you the first episode here on BourbonBlog.com
Adding bourbon will be a part of each class, (we like that Chef Symon)!
Symon shows how to grill Knob Creek Bourbon Smokey, Salty & Spicy Grilled Chicken Thighs (recipe below).
He recommends setting proteins out of the frig for about 20 minutes to get to room temperature before grilling to ensure your meat cooks evenly.
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Knob Creek Bourbon Smokey, Salty & Spicy Grilled Chicken Thighs
Recipe by Chef Michael Symon
Recipe Serves 4
8 Chicken Thighs (Bone-In and Skin-On)
2 Tablespoons Dijon Mustard
2 oz. Soy Sauce
2 oz. Honey
4 Tablespoons Sriracha
4 oz. Knob Creek Bourbon
2 oz. Olive Oil
2 Limes Cut into Wedges For Garnish
1 Bunch Cilantro For Garnish
1. Whisk together Mustard, Soy Sauce, Honey, Knob Creek, Sriracha and Olive Oil
2. Place chicken thighs in a zip lock bag and pour in marinade. Shake and let marinate for one to two hours
3. Place on grill and cook until you reach 160 degrees internal temperature. Remove from grill and garnish plate with lime wedges and cilantro