Cajun Bourbon Chicken

• 1 cup Bourbon
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1 teaspoon paprika
• 1 pinch hot red pepper flakes
• 1 tablespoon molasses
• 3 garlic cloves, smashed
• 2 tablespoons freshly grated ginger
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 6 chicken thighs
• 6 chicken drumsticks
• salt and pepper, to taste

1. Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use the 1/2 cup set aside to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.
2. Put marinade into a Ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
3. Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with 1/2 cup fresh marinade every few minutes, turning chicken to cook both sides evenly.
4. Season with salt and pepper, to taste.

bourbon, soy sauce, brown sugar, paprika, hot red pepper, molasses, garlic, ginger, onion powder, garlic, chicken, chicken, salt

Taken from www.food.com/recipe/cajun-bourbon-chicken-529361 (may not work)