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Toss it on the Grill!

If May is National BBQ Month and July is National Grilling Month, what does that make June? We think it’s the month you combine the two. Here’s a great grilled BBQ recipe to try out this June:

Campfire Whiskey BBQ Chicken (serves 6)

(Recipe from


1 ¼ cups ketchup

1 teaspoon hot sauce (or more depending on how hot you like it)

2 tablespoons dark molasses

2 tablespoons Dijon mustard

2 tablespoons whiskey

2 tablespoons Worcestershire sauce

1 tablespoon cider vinegar

1 large garlic clove, minced

Plus, chicken for the grill (use legs, thighs, or bone-in breasts – about 3 ¾ pounds of chicken) and olive oil.

To Make Sauce – Pre-Camping Trip:

Combine all ingredients (except chicken and olive oil) in a medium saucepan. Cover and simmer 45 minutes, stirring occasionally to blend all ingredients. Add water if sauce gets too thick. Let cool and then transfer to a plastic container. Sauce can be made in advance and refrigerated for up to one week. Just toss it in the cooler when you leave for the trip.

At Camp:

Prep the chicken – season with salt and pepper and rub with olive oil. 

Build a charcoal or wood fire and bring to medium heat (350-450 degrees.) Place a cast iron skillet on the heat and grill chicken, turning occasionally, until browned on all sides. Brush with BBQ sauce and cook a few more minutes, brushing twice more with sauce and occasionally turning, until chicken is cooked through. Remove from skillet and brush with sauce again. 

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