Grilled Bourbon Barbecue Chicken Thighs
- Servings: 4
- Prep Time: 45
- Cook Time: 15
- Total Time: 1 hour
|Bourbon Barbecue Sauce:|
|2 Tbsp||Vegetable Oil|
|1 cup||Onion, chopped|
|3 cloves||Garlic, diced|
|½ cup||Distilled White Vinegar|
|⅓ cup||Brown Sugar|
|⅓ cup||Worcestershire Sauce|
|¼ cup||Bourbon Whiskey|
|2 tsp||Chili Powder|
|1 tsp||Liquid Smoke|
|Pinch Cayenne Pepper, or to taste|
|Salt, to taste|
|Pepper, to taste|
|1 lb||Chicken Thighs, boneless, skinless and trimmed of visible fat|
Make the bourbon barbecue sauce. Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, about 8 to 10 minutes. Stir in the garlic and cook for 1 minute longer.
Add the remaining ingredients to the skillet and bring the sauce to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally.
Strain the sauce into a medium bowl. Cover, cool and chill until ready to use.
Preheat a covered grill to medium heat.
Season the chicken with salt and pepper.
Grill the chicken, covered, for 5 minutes on each side.
Liberally brush the barbecue sauce on one side of the chicken and grill sauce side down for 2 to 3 minutes, being careful not to burn the sauce. Brush the barbecue sauce on the other side of the chicken and grill sauce side down for 2 to 3 minutes, or until the chicken is cooked through.
For best results, chill the barbecue sauce at least 3 hours before using.