Savory Bourbon Barbecue Chicken Cook-up
Modern BBQ Tangy Bourbon Chicken takes a unique approach to traditional Kansas City-style barbecuing, incorporating a sweet-and-spicy bourbon sauce for a memorable flavor explosion. Here's how to whip up this tantalizing dish that's perfect for backyard gatherings:
Equipment: You'll need a pastry brush or barbecue basting brush for this recipe.
Prep: The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.
- Servings: 4-6
- Difficulty: Easy
- Total: 1 hr 20 mins
Ingredients (12)
- 3/4 cup tomato sauce
- 1/4 cup bourbon
- 1/4 cup cider vinegar
- 1/4 cup packed dark brown sugar
- 1/4 cup ketchup
- 2 tablespoons dark molasses, also known as robust (not blackstrap)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chili powder
- 3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
- 2 tablespoons vegetable oil
- Kosher salt
- Freshly ground black pepper
Instructions:
- Mix the tomato sauce, bourbon, vinegar, brown sugar, ketchup, molasses, Worcestershire, and chili powder in a small saucepan, then bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened enough to coat the back of a spoon, about 25-30 minutes. Divide the sauce between 2 small bowls and let it cool to room temperature. Reserve 1 bowl for serving and the other for brushing onto the chicken.
- Heat up a gas or charcoal grill to medium (about 350°F-450°F). While the grill is heating, cut the chicken breasts in half crosswise (if using) and pat them dry with paper towels. Place the chicken on a baking sheet, coat them with oil, and season with salt and pepper.
- Once the grill is ready, place the chicken on it (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces over, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.
- Flip the chicken again and generously brush the pieces using the reserved bowl of sauce. Cover the grill and cook for 5 minutes. Repeat the process of flipping and brushing the chicken every 5 minutes until an instant-read thermometer inserted into the thickest piece reads 160°F-165°F and the meat near the bone is no longer pink, around 10-15 minutes more (about 25-30 minutes total cooking time). Remove the chicken to a clean serving platter and serve it with the remaining bowl of barbecue sauce on the side. Enjoy this treat with classic fixin's like coleslaw or macaroni salad.
Similar Dishes: For a twist on Tangy Bourbon BBQ Chicken, try traditional Bourbon Chicken (marinated in a sweet and savory sauce) or slow-cooked BBQ Chicken (grilled with your favorite BBQ sauce).
Side Dishes: Pair this tangy dish with coleslaw, baked beans, grilled corn, mac and cheese, roasted vegetables, garlic bread, or fries to complete your scrumptious feast.
- This modern BBQ Tangy Bourbon Chicken recipe requires a pastry brush or barbecue basting brush, as stated in the equipment section.
- It's advisable to make the bourbon sauce ahead and store it in the refrigerator for up to 2 weeks, as per the preparation instructions.
- The sauce, once cooled to room temperature, will serve two purposes: one for serving and the other for brushing onto the chicken as mentioned in the instructions section.
- To ensure a delicious and nutritious meal, serve this tangy chicken dish with suitable side dishes such as coleslaw, baked beans, grilled corn, mac and cheese, roasted vegetables, garlic bread, or fries, as suggested in the side dishes section.
