Yesterday, I made this BBQ chicken recipe. If you like tender, falling off the bone chicken, then this is a must try. The recipe is loosely based on the Pioneer Woman’s recipe. I changed it to bourbon and added some chipotle powder, which I think helps balance the sweetness.
Chicken with Peach & Bourbon BBQ Sauce
12 whole chicken thighs, bone-in, skin-on
2 Tbs olive oil
2 Tbs butter
1 onion, diced
4 cloves garlic, minced
1½ cup bourbon
12 oz BBQ sauce
1 jar peach preserves
1/2 cup water
2 Tbs Worcestershire sauce
¼ tsp chipotle powder (or cayenne powder)
3 whole green onions, sliced thin
Preheat oven to 325˚.
Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.
Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes then add minced garlic. Pour bourbon into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing bourbon to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, Worcestershire sauce and chipotle powder. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.
Cook for 1½ hours, then remove from oven.
Serve pieces of chicken over rice. Sprinkle sliced green onions over the top.