Tuesday, July 31, 2012

Grilled Chicken with Whiskey Barbecue Sauce Recipe


8 chicken legs, 10 thighs or 6 breasts (or a mixture of each)
1 1/4 cups ketchup
4 tablespoons hot sauce
2 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons whiskey (like Jack Daniel's)
2 tablespoons Worcestershire
1 tablespoon cider vinegar
large garlic clove, minced
3 tablespoons olive oil
for extra heat add some cayenne pepper
Combine oil and garlic in a medium saucepan saute on medium heat for 3 minutes, add the rest of the ingredients. Cover and simmer 45 minutes, stir a few times.  Add a little water if sauce gets too thick to pour. Let cool.
Place chicken with half the marinade in a zip lock bag, chill ovenight. Reserve the rest. 
When ready to grill, heat grill to high heat. Place the chicken on the grill, brush with sauce and cook until juices run clear around 25 minutes. Use the rest of the sauce for dipping.
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