Given that we are offering this suggestion up as a quick fire trick for guaranteed, succulent Herb Fed chicken thighs - as currently included in our T&G Camping Box - it is quite possible that this one will divide the room.

Bourbon brined chicken with bourbon

Yes, it is super easy. Yes, this is something that you can knock up before putting the tents up. And yes, once you get your portable BBQ assembled and the charcoal lit, these thighs will be done in no time at all.

But you are going to have to make a sacrifice. Because the key element includes adding a nip of Kentucky gold to the brine and for some, that might be a step too far.

(Already, we can sense a certain chef bristling at the merest suggestion.)

Why even brine in the first place though? Well, even a 30 minute bath in salted water will help start breaking down those protein fibres and enable swelling, which in turns leads to a juicy end result.

Additional flavouring also helps and bourbon, with inherent notes of toasted oak, spice and honey all add to the mix.

Just a small drop is all that is needed but if bourbon is the only thing that is going to get you through the whole camping experience in the first place, a drop of runny honey and cinnamon stick will serve as a supplement.

In this particular recipe, we've boned the chicken thigh - for extra speedy cooking. But this will work just as well on the bone.

Serve with campfire jacket potatoes and ready made mayo with some fresh thyme leaves picked and stirred through.

DON'T FORGET  - Our pals at London Log Co are giving T&G customers 10% off their Campfire Cook fuel and Joy Stove bundle boxes with code: CAMPFIRE10


  1. Make your brine by mixing together the water, bourbon, sea salt and peppercorns in a saucepan and bring to a simmer on a camping stove. Leave to cool and then pop the chicken thighs in for 30 minutes. If you have a cool box or portable fridge, you can leave for up to 2 hours.
  2. Meanwhile, get your BBQ going.
  3. When ready, drain and pat the chicken dry with kitchen towel and then season with Tasty Bird rub all over.
  4. Place skin down on the grill for about 3 minutes to get the skin going and crisping and then rotate often for an even cook. Move to cooler parts of the grill if the chicken begins to catch and burn
  5. The optimum cooked temperature for chicken is 72°C (in case you've brought your meat thermometer). Otherwise slice through to near the bone to check the meat is done.
  6. Enjoy with salad, baked potatoes, mayonnaise and more bourbon.

Grilled chicken thighs