National Bourbon Day 2022: BBQ Bourbon Chicken
Rabbit Hole Distillery
BBQ Bourbon chicken is perhaps the best dish to celebrate National bourbon Day 2022! This dish originally gets it's name from Bourbon Street in New Orleans, which was named after the house of bourbon - and is interconnected to the early bourbon trade and distribution among colonists under British rule. Spicy, savory, delicious.
1-2 tablespoons raw, unfiltered (cold pressed) extra virgin olive oil
1/2 cup soy sauce (Craft soy sauce from a local Asian food market is best)
2 tablespoons raw apple cider vinegar
1/2 cup minced yellow onion
sliced scallions, carrots & other veggies for garnish
2 teaspoons grated fresh ginger root (peeled)
1/2 teaspoon ground cayenne pepper
4 whole large garlic cloves finely chopped or crushed
2 cups white long grain rice (Jasmine is a great option)
4 boneless & skinless organic, free-range chicken breasts
1/2 cup Rabbit Hole Distillery's "Dareringer" bourbon plus 2 tablespoons for finishing sauce/glaze
1/2 cup BBQ sauce (hickory smoke flavor is a good option)
2 tablespoons dark brown sugar
1/2 cup chicken bone broth
Make rice as per package instructions. If you have a rice cooker, simply set it and forget it (until timer goes off). If you are pot-cooking your rice, do this before grilling the chicken - we don't want anything to burn.
Place the chicken breasts in a gallon-sized Ziploc bag. Pound the chicken breast to an even thickness using a rolling pin, or soup can. You are aiming at getting a uniform thickness in the chicken breasts while tenderizing at the same time.
In a medium bowl, whisk soy sauce, onion, ginger, garlic, olive oil, Dareringer bourbon, BBQ sauce, apple cider vinegar, brown sugar and red pepper flakes.
Reserve and refrigerate 1/3 cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 30 minutes or overnight if possible.
For charcoal or gas grill, aim for a temperature of 400-450 degrees. Remove chicken from the bag and grill for 5 minutes per side, or until juices run clear. If you have an instant read probe style thermometer, the internal temp a the thickest part should read 160-165 degrees.
Transfer chicken to a plate, tent loosely with a piece of foil and allow to rest while you make the saucy glaze.
- Put reserved 1/3 cup marinade in a small sauce pan. Add chicken broth and bring to a boil over medium high heat. Once boiling, reduced heat to medium-low until sauce has thickened slightly, 5 to 6 minutes.
Remove sauce form heat; let stand 2 minutes, then add reserved 2 tablespoons of bourbon.
Slice chicken breast, top with sauce, veggies and serve over steaming rice with a 3oz pour of Dareringer bourbon in hand.
Eat. Drink. Enjoy. Happy National Bourbon Day!