Grilling chicken and peaches with the Blue Horse - News, Weather & Sports

Grilling chicken and peaches with the Blue Horse

LOUISVILLE (WAVE) - Chef Paul Sant grilled up a little something different for the Sunrise team:  Chicken under a Brick!  Sant is the Executive Chef at the Blue Horse Restaurant and Bar at the Crowne Plaza Louisville.

Bourbon Coffee-Rubbed Chicken, Under a Brick


  • 1 cup fresh orange juice
  • 1/3 cup Bourbon
  • 2 tablespoons olive oil
  • 1 whole chicken (about 3 pound), neck and giblets removed, butterflied

Coffee Rub

  • 2 foil-wrapped bricks or 1 cast-iron skillet


Whisk juices, olive oil, Bourbon and orange juice in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. This can be made 1 day ahead. Keep cold in the fridge and covered.

Heat the Cast iron pan on the grill, Remove chicken from marinade; pat dry. Rub with the Coffee rub mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks atop chicken position 1 brick over top half of chicken and 1 brick over bottom half. Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, or an internal temperature of 160*. Let chicken rest 10 minutes.

Grilled Peaches


  • 3 tablespoons unsalted butter
  • 1 1/2 tablespoons (packed) dark brown sugar
  • 6 medium-size ripe but firm peaches, halved, pitted


Cut the Peaches in half, be careful not to cut yourself, remove the seed from the fruit and discard

Prepare barbecue medium Heat. Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 6 minutes, turning occasionally.

Remove from the Grill Serve with sauce and favorite ice cream.

Caramel Bourbon Sauce

  • 1 Can Caramel Sauce
  • ½ Block of Butter
  • ¼ Cup Bourbon (optional)
  • 1 teaspoon Almond extract
  • 1 teaspoon Cinnamon

Heat the Caramel Sauce over a low heat.  Add the Butter and continue to heat until the butter melts.  Add the Almond, Bourbon and Cinnamon. Stir together allow to cool.

Crowne Colada

  • 4 oz. Peña Colada Mix
  • 3 oz. Cubed Ice
  • .25 cup Chopped Fresh Pineapple
  • .25 Cup Chopped Fresh Mango
  • 1 oz. of your favorite Bourbon
  • Cinnamon to dust the top
  • Sliced Fresh Pineapple
  • Fresh Mint

Add all of the above into a blender, turn on and puree until it is evenly blended.  Pour into a glass add the cinnamon and garnish to the top of the drink

Copyright WAVE 3 News 2012.  All rights reserved.

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