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.
CHICKEN WITH BARBECUE-BOURBON SAUCE
From Cooking Light. Serving size: 1 chicken breast half and 2 tablespoons sauce. Per serving: 294 calories, 8.4 g fat, 40.3 g protein, 2.9 g carb, 0.2 g fiber, 106 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breast halves between 2 sheets of saran wrap/plastic wrap; pound each breast half to 1/2-inch thickness using a mallet or rolling pin.
- Sprinkle chicken with salt and pepper.
- Heat oil and butter in a large nonstick skillet over medium heat.
- Add chicken; cook 6 minutes on each side or until done.
- Remove chicken from pan and keep warm.
- Add shallots to skillet; stir/saute 1 minute.
- Add in bourbon; bring to a boil, scraping pan to loosen browned bits.
- Cook until bourbon mixture is reduced to 2 tablespoons (approximately 5 minutes).
- Add broth and barbecue sauce; cook until mixture is reduced to 1/2 cup (approximately 3 minutes).
- Serve sauce over chicken.
PULLED CHICKEN WITH BOURBON BBQ
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 33
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.
BEST BOURBON CHICKEN
Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.
Provided by Rikster67
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
- In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
- Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 36.7 g, Cholesterol 97 mg, Fat 10.9 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 2.1 g, Sodium 1382.2 mg, Sugar 32.2 g
ROASTED CHICKEN WITH BOURBON-BARBECUE SAUCE
A bourbon-laced BBQ sauce team up to flavor this tender, juicy roasted chicken.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375ºF.
- Bake chicken in shallow pan 45 min. or until done (165ºF).
- Meanwhile, heat oil in medium saucepan on medium heat. Add peppers, shallots and garlic; cook and stir until tender. Add remaining ingredients; mix well. Cook until sugar is dissolved and sauce is thickened, stirring occasionally.
- Serve chicken with sauce.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
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