Tipsy Grilled Chicken
with Bourbon Maple Glaze

For the glaze:
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon 
country-style mustard
		
1 roaster chicken, 
6 to 7 pounds 
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper

To make the glaze:
 
In a small bowl, 
combine all glaze ingredients. 
Set aside.
Rinse chicken and pat dry. 
With poultry shears or knife, 
split chicken 
lengthwise along 
one side of backbone. 
With breast side up, 
pull up on two sides of back 
and press down firmly on 
breast until bones begin 
to crack and chicken 
is reasonably flat. 
Thread two sturdy 
metal skewers crosswise 
through flattened chicken; 
skewers should run 
perpendicular 
to thigh bones, 
through the breasts, 
and through the middle 
of the large wing joints.
Combine oil, garlic, salt, 
and pepper; brush evenly 
on both sides of chicken. 
Place chicken, skin side up, 
in center of cooking grate. 
Grill 1-1/2 to 1-3/4 hours 
or until meat thermometer 
inserted into center 
of thigh meat 
(but not touching bone) 
reaches 180°F/82°C 
(170°F/77°C for breast) 
or until juices run clear 
and skin is well-browned, 
brushing occasionally 
with glaze 
during last 20 minutes. 
Let stand 10 minutes 
before carving.