Knob Creek is helping guys step up their summer game with a new series called the “Meat Master Class.” Chef Michael Symon gives tips on how to master the grill and shares great recipes featuring booze. Given that it’s a Knob Creek production, the classes will all use their bourbon, but that works out well for me because it’s my stand-by bottle.
Grill and master are two words that would never go together to describe me unless it’s followed by a belly laugh, so I’ll definitely be paying attention to Chef Symon as the summer rolls. I’ll be sure to share any of the videos that are especially useful, but until then just wing it with the recipe. It sounds much more simple than the Jagermeister Chicken Tacos that I made last week.
Knob Creek® Bourbon Smokey, Salty & Spicy Grilled Chicken Thighs
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® Bourbon, Sriracha and Olive Oil
2. Place chicken thighs in a zip lock bag and pour in marinade. Give it a good 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