Bourbon Bbq Chicken With Sixteen Spice Rub
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
39
Spice
57
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Ground Cinnamon2 tbsps
Ancho Chili Powder3 tbsps
Pasilla Chili (powder)3 tbsps
Ground Cumin3 tbsps
Ground Coriander3 tbsps
Ground Ginger1 tbsp
Ground Cloves1 tbsp
Fennel Seed (ground)2 tbsps
Garlic Powder2 tbsps
Onion Powder1 tbsp
Allspice1 tsp
Chile De Arbol3 tbsps
Brown Sugar1 tsp
Cayenne Pepper1 cup
Canola Oil1 medium
Onion (spanish, coarsely chopped)3 cloves
Garlic (coarsely chopped)1 cup
Ketchup1 cup
Water1 tbsp
Paprika1 tbsp
Red Wine Vinegar1 tbsp
Worcestershire Sauce2 tbsps
Dark Brown Sugar1 tbsp
Honey1 tbsp
MolasseDirections:
1
Watch how to make this recipe
2
Make the rub: Whisk all the spice rub ingredients in a small bowl
3
Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
4
Add the onion and cook until soft, 3 to 4 minutes
5
Add the garlic and cook for 1 minute
6
Stir in 1/2 cup of the bourbon and cook until reduced
7
Add the ketchup and water, bring to a boil and simmer for 5 minutes
8
Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes
9
Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth
10
Season with salt and pepper, to taste
11
Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature
12
The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container
13
Heat the grill to medium heat
14
Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub
15
Season with salt and pepper, to taste
16
Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered
17
Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling
18
Arrange on a serving platter and serve