This BBQ sauce is a little more time-intensive than opening
up a bottle and squeezing, but the extra labor of love is worth it! The
ingredient list is long, but I’m guessing you have almost everything on hand (I
did!). You can make the sauce up to a week ahead of time, saving it for a night
when you want to throw chicken on the grill. My friend Maggie first made this
recipe for us over Memorial Day weekend and we all went crazy for how moist the
chicken was—a great match for the spicy sauce.
One Year Ago: Cheesecake Stuffed Strawberries (the #1 most popular recipe on this blog!)
Two Years Ago: Brownie Roll Out Cookies
Bourbon BBQ Chicken
from Food Network (Bobby Flay)
Ingredients:
-3-5 lbs chicken
-1 quart buttermilk
-chicken rub (use your favorite--I used a "kickin' chicken" rub)
for the sauce-
-2 tbsp canola oil
-1 medium onion, coarsely chopped
-3 cloves garlic, coarsely chopped
-1/2 cup bourbon, plus 2 tbsp
-1 cup ketchup
-1/3 cup water
-2 tbsp ancho chili powder
-1 tbsp paprika
-1 heaping tbsp Dijon mustard
-1 tbsp red wine vinegar
-1 tbsp Worcestershire sauce
-1 canned chipotle chile in adobo, chopped
-2 tbsp brown sugar
-1 tbsp honey
-1 tbsp molasses
Directions:
1. To make the sauce, heat the oil over medium high heat in a medium-sized saucepan. Add the onion, cooking until soft (3-4 minutes). Add the garlic and cook for 1 minute. Add 1/2 cup bourbon and cook until reduced.
2. Add the ketchup and the water. Bring to a boil and simmer for 5 minutes. Add the remaining sauce ingredients (chili powder through molasses) and simmer until thickened (about 10 minutes). Stir occasionally.
3. Cool the sauce for 5 minutes before adding to a food processor and pureeing until smooth. Add the remaining 2 tbsp bourbon along with salt and pepper, to taste. Allow to cool for room temperature before covering and refrigerating (if making ahead of time) for up to 1 week.
4. Soak the chicken overnight in the buttermilk. Remove from buttermilk and season with rub, if desired. Grill chicken over medium heat until golden brown on both sides. Brush sauce liberally over chicken during the last 10 minutes of grilling.
