Bourbon Chicken made with the easiest made from scratch barbecue sauce, bourbon marinated chicken and a simple yet flavor-packed chicken rub. Serve with a big fresh salad or potato wedges.
3/4cupbourbondivided (plus additional, if desired)
1Tbsp.kosher salt
1Tbsp.plus 1 tsp. smoked paprika
1tsp.onion powder
1tsp.ground black pepper
1/4tsp.ground allspice
1/8tsp.cayenne pepper
1Tbsp.olive oil
1/4cupminced red onion
1tsp.minced garlic
3/4cupketchup
1/4cupapple cider vinegar
2Tbsp.maple syrup
Instructions
Place chicken in a shallow dish. Pour ½ cup bourbon over chicken; let stand 30 minutes.
Drain chicken; pat dry. In a small bowl, stir together salt, 1 tablespoon paprika, onion powder, black pepper, allspice, and cayenne pepper. Reserve ½ teaspoon spice blend; sprinkle remainder evenly over chicken; set aside.
Preheat grill to medium-high heat. In a small saucepan, heat olive oil over medium heat.
Add onion and garlic. Cook, stirring occasionally until softened, about 3 minutes. Add ketchup, vinegar, maple syrup, remaining ¼ cup bourbon, and remaining ½ teaspoon spice blend.
Reduce heat to low, simmer 10 minutes. Remove from heat; stir in additional 1 to 2 tablespoons bourbon, is desired.
Grill chicken, covered, 8 minutes. Uncover, baste with barbecue sauce. Turn chicken, baste with barbecue sauce. Cover, and grill until cooked through, 6 to 8 minutes more. To serve, drizzle with remaining barbecue sauce.
Notes
Not sure your chicken is cooked through? Use a meat thermometer and make sure it reaches 165F.
Marinating the chicken will not only tenderize it but it will infuse it with the most delicious flavor so for best results I don't recommend skipping this step.
You don't need to refrigerate the chicken as it marinates but if you do make sure to bring it out of the fridge 10-15 minutes before cooking so it doesn't toughen up.
Leftover barbecue sauce can be stored in the fridge for up to 1 week and can be used in so many ways from on meats (roasts or meatloaf) to dipping sauces.
Leftover chicken will store in the fridge for 2-3 days or can be frozen. Make sure to defrost completely then reheat in the oven until piping hot all the way through (around 20 minutes).