Wednesday, April 27, 2016


This barbecue sauce gets its kick from hot sauce and its smokey smoothness from Kentucky bourbon. I find it more economical to buy a whole chicken and cut it into 10 pieces (breasts cut in half, crosswise).
I save the chicken back in a plastic baggie and freeze it for making chicken stock later. 

BBQ Sauce
1 T extra-light olive oil or grape seed oil
1 yellow onion, finely chopped
2 cloves garlic, minced
1 ½ cups ketchup
¼ cup honey
¼ cup unsulphured molasses
¼ cup apple cider vinegar
¼ cup Worcestershire sauce
¼ cup unsalted butter
3 T brown sugar
2 T prepared yellow mustard
2 T hot sauce, optional
¼ t hickory liquid smoke
½ cup Kentucky Bourbon

1 whole chicken, 3 to 3½ lbs, cut into 10 pieces 
Salt and freshly ground black pepper

In a small saucepan over medium heat, add the oil and sauté the onion until soft, about 5 minutes.
Add the garlic and sauté another minute.
Stir in the ketchup, honey, molasses, apple cider vinegar, Worcestershire, butter, brown sugar, mustard, hot sauce (if using), hickory smoke, and bourbon.
Bring to a low boil, reduce heat and simmer for about 20 minutes.
Remove from heat and set aside.

Prepare a grill with charcoals on both sides with a drip pan in the center.

Season the chicken pieces to taste with salt and pepper.
Prepare charcoals on each side of the grill with a drip pan in the center.
Place the chicken pieces, skin side down, in the center of the grill.
Cover and grill for about 45 minutes, turning the pieces over after 25 minutes.
After chicken has been grilling for 45 minutes, generously brush the chicken pieces with the sauce and grill another 5 minutes.
Turn over the pieces and brush again with sauce and grill another 5 minutes.

Serves 4 - with extra BBQ sauce for another meal