Use pure maple syrup, not pancake syrup, for this rich marinade.
2 skinned, bone-in chicken breast halves (about 1 pound)
2 skinned chicken thighs (about 1/2 pound)
2 skinned chicken drumsticks (about 1/2 pound)
1 cup maple syrup
1/3 cup bourbon
1/3 cup orange juice
2 tablespoons minced fresh sage
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3 garlic cloves, crushed
How to Make It
Combine all ingredients except cooking spray in a large heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
Remove chicken from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Coat grill rack with cooking spray; place chicken on rack over medium-hot coals (350° to 400°). Grill 6 to 8 minutes on each side or until done, basting frequently with reserved marinade.