General Tso has his delicious chicken, and Colonel Sanders has his. I thought Colonel Tigh should have his own delicious chicken, too.

Given that he's a drunk, and that the actor who plays him is Canadian, I figured the two main non-chicken ingredients should be alcohol, probably Canadian whiskey, and maple syrup. So, a little Googling turned up this recipe for "Maple Bourbon Barbecued Chicken". An excellent starting point!

4 chicken breasts (boneless or bone-in. doesn't matter)

Marinade:
1/2 cup bourbon Canadian whiskey
1/4 cup maple syrup
1 heaping tbsp whole grain mustard
1-2 cloves garlic (minced, smashed, etc.)
1 tsp each salt and pepper

And because Col Tigh is a little exotic, and a lot angry, I added the following:

A pinch of ground cumin
A pinch of ground cinnamon
A pinch of cayenne pepper

Really, just a pinch of each. 1/4 teaspoon, tops.

Because I didn't have any Canadian whiskey handy, I used Jim Beam. But authentic Col. Tigh chicken should always use Canadian whiskey; the Canadian whiskey and the spices are what separates it from all other maple/whiskey chicken dishes. Also I used real Canadian maple syrup. I have no idea what you'd get if you used Aunt Jemima; cancer, probably.

Mix the marinade ingredients, pour em in a big bowl. Marinate the chicken for at least 2 hours (though overnight would be best).

Cooking the chicken is a little tricky. The original recipe says this is BBQ chicken; but if you just throw it on the grill and walk away, that sugar-filled marinade will burn up in no time at all, leaving you with poulet de carbone. And that's not good eats. So, I did the cooking in two stages. First, I preheated the oven to 400deg. Then I took out my handy grill-pan and grilled the chicken just enough to get some decent grill marks - trying hard to keep them from getting too black. After that, into a baking dish with a small splash of the marinade on top of the chicken, and into the oven for 20 minutes (these were boneless breasts - will take longer for bone-in).

It was delicious - a touch of sweetness, a little spice, a tiny bit of heat. Somehow it came out tasting a little like coconut, of all things. Yum.

The original recipe says you can do this with pork, too. Maybe I'll try.