Bourbon Teriyaki Chicken With Grilled Eggplant

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#87971

serves/makes:

ready in:
1-2 hrs

ingredients

3/4 cup teriyaki sauce
2 tablespoons bourbon whiskey
3/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 medium eggplant
3 pounds whole fryer chicken, cut in pieces

directions

Combine teriyaki sauce, whiskey, pepper and cinnamon. Set aside.

Remove stem from eggplant and partially peel lengthwise to form stripes. Cut eggplant lengthwise into 6 or 8 wedges. Place wedges in a large bowl, then cover with water and let stand for 30 minutes.

Remove and pat dry with paper towels.

Place with chicken on grill 6 inches from hot coals. Cook for 30 to 35 minutes or until chicken is no longer pink in center and eggplant is tender.

Turn chicken and eggplant over occasionally and brush frequently with teriyaki mixture.