Bourbon Bbq Chicken Recipes

PULLED CHICKEN WITH BOURBON BBQ

Steps:

• For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
• For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
• For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
• To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
• Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.

BOURBON BBQ CHICKEN

Steps:

• 1. Set up the fire on your barbecue to low heat. Make sure you have a cool side for indirect heat. I also like to throw in some mesquite chunks for this recipe. 2. Lightly dust the chicken with kosher salt and granulated garlic. 3. Place the chicken on the grill, skin side down. You can place the chicken over direct heat, but be careful that it's not too hot. If it is, then move the pieces to the indirect side of the grill. It's OK to move the chicken around the grill for this recipe, as needed. 4. For the sauce, simply whisk tomato paste, vinegar, maple syrup, salt, brown sugar, cloves, arrowroot, and bourbon together in a pot. If you want to kick it up with some spicy heat, add a bit of smoked chipotle peppers. 5. Then place the sauce on the cold side of your grill and close the lid. You're not trying to cook the sauce, but you just want it to absorb the smokiness of the barbecue as it warms. 6. After the chicken has been on for half an hour, turn the pieces over. Watch for flare-ups. 7. When the chicken is close to being done, paint skin side with the barbecue sauce. Give it about 3 minutes to glaze onto the meat. 8. Now flip the chicken and paint the other side. After three minutes, flip again. It is very important to keep a sharp eye on the meat at this point because it's very easy for the sauce to burn on the chicken with too much heat. 9. Repeat this process at least once more. 10. Then take the chicken off the barbecue and place on your serving dish, skin side up. 11. Give it one more painting with your sauce and let it rest for five to ten minutes before serving. 12. I love to serve barbecue chicken traditionally, family-style, with a big bowl of fresh coleslaw, baked beans, and cornbread.

BOURBON BBQ CHICKEN WITH SIXTEEN SPICE RUB

Steps:

• Make the rub: Whisk all the spice rub ingredients in a small bowl.
• Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
• Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
• Arrange on a serving platter and serve.

BOURBON BARBECUE CHICKEN

Steps:

• Whisk together the olive oil, orange zest, orange juice, vinegar, whiskey, molasses, ketchup, steak sauce, dry mustard, salt, pepper, Tabasco, chili powder, and cloves in a bowl. Mix well. Stir in the onion and garlic and mix well. Transfer the mixture to a zip-top plastic bag or shallow pan. Add the chicken and turn to coat in the marinade. Let the chicken marinate in the refrigerator for 4-8 hours. When ready to cook, preheat the grill. Drain the chicken and reserve the marinade. Place the chicken on the grill and cook, turning as needed, until it is cooked through (approximately 20 minutes) basting frequently with the marinade.

BOURBON WHISKEY BBQ SAUCE

Steps:

• In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
• Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

GRILLED BOURBON CHICKEN

Steps:

• Combine olive oil and next 7 ingredients.
• Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Remove chicken from marinade. Discard marinade.
• Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.

BAKED PEACH-BOURBON BBQ CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
• Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
• Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).