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Bourbon BBQ Chicken with Sixteen Spice Rub

Bourbon BBQ Chicken with Sixteen Spice Rub
PREP TIME
25 min
COOK TIME
30 min
YIELDS
4 servings

The spice rub in this dish makes the recipe, infusing the chicken with incredible flavour.

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Ingredients

Sixteen Spice Rub

3
Tbsp ground cinnamon
3
Tbsp ancho chili powder
3
Tbsp pasilla chili powder
3
Tbsp ground cumin
3
Tbsp ground coriander
3
Tbsp ground ginger
1
Tbsp ground cloves
1
Tbsp ground fennel seed
2
Tbsp garlic powder
2
Tbsp onion powder
1
Tbsp allspice
1
tsp chile de arbol
3
Tbsp brown sugar
2
Tbsp kosher salt
2
Tbsp coarsely ground black pepper
1
tsp cayenne pepper

Barbecue Sauce & Chicken

2
Tbsp canola oil
1
medium Spanish onion, coarsely chopped
3
cloves garlic, coarsely chopped
½
cup bourbon, plus 2 tablespoons
1
cup ketchup
cup water
2
Tbsp ancho chili powder
1
Tbsp paprika
1
heaping Tbsp Dijon mustard
1
Tbsp red wine vinegar
1
Tbsp Worcestershire sauce
1
canned chipotle chile in adobo, chopped
2
Tbsp dark brown sugar
1
Tbsp honey
1
Tbsp molasses
3
bone-in, skin-on chicken breasts
3
bone-in, skin-on chicken thighs
3
bone-in, skin-on chicken legs
¼
cup canola oil
Kosher salt and freshly ground black pepper
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Directions

Step 1

Make the rub: Whisk all the spice rub ingredients in a small bowl.

Step 2

Make the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.

Step 3

Cool for about 5 minutes, then transfer the mixture to a food processor and purée until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Step 4

Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the BBQ sauce during the last 10 minutes of grilling.

Step 5

Arrange on a serving platter and serve.

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