So Not Tipsy Chicken

Disappointment. This chicken is called tipsy, but what a misnomer. The chicken is actually everything but tipsy. The ingredients sound great but they don't really shine through once the chicken is cooked. I think this chicken would have benefited from being brushed with the marinade as it cooked. One of our friends suggested actually sticking the marinade under the skin of the chicken. Maybe that would ahve helped the bird really take on the flavor because as it is, it tastes like plain roasted chicken.

Tipsy Chicken
Source: Weber's Big Book of Grilling

For the marinade:
1/2 cup bourbon
2 Tbsp maple syrup
1 Tbsp country-style dijon mustard
1 Tbsp minced garlic

1 roaster chicken, 6-7 lbs

2 Tbsp extra-virgin olive oil
2 tsp kosher salt
1/2 tsp coarsely ground black pepper

To make the marinade: In a small bowl, whisk together the marinade ingredients

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Butterfly the chicken by removing it's backbone and flattening it. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 2 hours, turning occasionally.

Remove the chicken from the bag and discard the marinade. Wipe the marinade off the chicken with paper towels. To keep it flat for even cooking, skewer the chicken with two metal skewers. Lightly spray or brush with olive oil and season with salt and pepper.

Grill the chicken, skin side up, over indirect medium heat until the internal temperature registers 170 degrees F in the breast and 180 degrees F in the thickest part of the thigh, 1.5 to 2 hours. Remove from grill, loosely cover with aluminum foil, and allow to rest for about 10 minutes before carving.