updated 07/04/2013 AT 11:00 AM ET
•originally published 07/03/2013 AT 7:15 AM ET
If you plan on partying like it’s 1776 today, you’ll need to serve up a meal worthy of the Founding Fathers.
Celebrity chef Michael Symon is breaking down everything you need for your Fourth of July barbecue.
On the Food Network regular and Knob Creek bourbon spokesman’s menu? Grilled chicken thighs cooked to a smokey, spicy perfection, southern greens and – you guessed it – apple pie. (Is there anything more American?)
And we know what guests at the restaurateur’s Fourth of July celebration will be washing their meals down with: an ice-cold whiskey drink that could win over George Washington. Follow Symon’s recipes below:
Smokey, Salty & Spicy Grilled Chicken Thighs
8 Chicken Thighs (bone-in and skin-on)
2 tbsp. Dijon mustard
2 oz. soy sauce
2 oz. honey
4 tbsp. hot sauce
4 oz. bourbon
2 oz. olive oil
2 limes cut into wedges for garnish
1 bunch cilantro for garnish
Whisk together the mustard, soy sauce, bourbon, honey and olive oil. Place chicken thighs in a zip-lock bag, and pour in the marinade. Give it a good shake, and let it marinate for one to two hours. Place on the grill, and cook until you reach 160º internal temperature. Remove from the grill, and garnish plate with lime wedges and cilantro.