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Whisky glazed chicken with macaroni salad

May is National BBQ Month, and there are so many great recipes to grill up this summer! Add Ontario grains to your next backyard BBQ with two recipes that make the perfect combination.

Our whisky-glazed chicken recipe features whisky made with Ontario grain corn. This tasty glaze is the perfect touch to a BBQ staple! Macaroni salad is a staple at summertime parties. The best part? Noodles made with Ontario wheat!

Yield: 6 servings

Prep time: 1 hour 40 minutes

Cook time: 1 hour 30 minutes


Whisky glazed chicken:

  • One whole chicken, fully thawed
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 3 cloves of garlic, minced
  • 1 ½ cup brown sugar
  • 4 tbsp whisky (We recommend whisky distilled using Ontario grain corn)
  • ¾ cup water
  • ¾ cup pineapple juice
  • ¼ cup teriyaki sauce
  • 2 tbsp onion powder
  • ½ tsp cayenne

Macaroni salad:

  • 1 package of elbow noodles
  • 2-3 carrots, finely chopped
  • ½ of a bell pepper, finely chopped (We used green and red, but any colour will taste great!)
  • ¾ cup mayonnaise
  • ¼ cup pickle juice
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika


Whisky glazed chicken:

  1. Pre-heat all burners on the BBQ to 350-400 °F.
  2. In a saucepan on medium heat, add oil, soy sauce, and minced garlic.
  3. Heat for 1-2 minutes until garlic is cooked through.
  4. Remove from heat, and place in a large mixing bowl.
  5. To the bowl, add brown sugar, whisky, and water.
  6. Whisk until sugar is dissolved.
  7. Add pineapple juice, teriyaki sauce, onion powder, and cayenne.
  8. Whisk until well combined.
  9. Using a basting brush, evenly brush glaze chicken all over, getting in and around all legs/wings, until completely covered, save about a third of the glaze for basting during cooking.
  10. Turn off the middle burners on the grill, place chicken, bone side down, brushing glaze onto chicken once every 10-15 minutes.
  11. After about one hour, turn the chicken, and cook it breast side down.
  12. Cook for another 30 minutes (approximately) until the internal temperature reaches 165 °F in the breast meat and 170 °F in the thighs.

BBQ Tip: When checking the internal temperature of chicken, ensure you are avoiding bone, and check for temperature in the thickest part of the meat.

Macaroni salad:

  1. Fill a large pot ¾ full of water and place it on the stove at high heat.
  2. Bring water to a boil.
  3. Lower to medium heat.
  4. Add in noodles.
  5. Cooke noodles until they are soft, stirring occasionally.
  6. Strain noodles over the sink, rinse with cool water and let dry.
  7. In a medium bowl, combine mayonnaise and pickle juice.
  8. Whisk until combined.
  9. Stir in salt, pepper, and paprika.
  10. Once cooled, combine noodles and dressing in a large bowl and mix until all noodles are covered.
  11. Add in chopped vegetables.
  12. Serve & enjoy!

Macaroni salad tip: If you find your salad dried out the next day, add more mayonnaise or pickle juice to bring it back to life!