1 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch red hot pepper flakes
1 Tbsp molasses
3 cloves garlic smashed (or minced)
2 tbsp freshly grated ginger (or the jarred/tube kind)
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
12 pcs bone-in chicken (skin optional)
Combine all ingredients except chicken for marinade in ziplock bag. Pour out and set aside 1/2 cup of marinade to use later for basting. Add chicken to ziplock and marinate for 6-12 hours in refrigerator, turning occasionally.
Remove chicken from marinade, discard marinade. Grill over medium high heat with the grill open for 5 min., then close grill and reduce heat. Continue cooking over low heat for 15-20 min. or until chicken is done. Baste with reserved marinade every few minutes, turning chicken to cook both sides evenly.
We had this tonight, and it was good. The original recipe had 1 cup of soy sauce, but The Big Geek and I felt that the soy sauce over powered the other flavors, so I've reduced it to 1/2 cup. I don't think you'd need to make up for that 1/2 cup liquid, but if so, you could add 1/2 cup water, chicken broth, or vegetable oil.