Best 7 Chicken With Barbecue Bourbon Sauce Recipes

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Indulge in a taste sensation with our guide to cooking chicken with barbecue bourbon sauce. Learn the art of balancing smoky, tangy, and sweet flavors to create a dish that will tantalize your taste buds. Discover tips for selecting the right cut of chicken and preparing it for maximum flavor. Whether you prefer a tender, juicy chicken breast or a succulent thigh, we've got you covered. Get ready to elevate your barbecue skills and impress your friends and family with this mouthwatering dish.

Here are our top 7 tried and tested recipes!

ROASTED CHICKEN WITH BOURBON-BARBECUE SAUCE



Roasted Chicken with Bourbon-Barbecue Sauce image

A bourbon-laced BBQ sauce team up to flavor this tender, juicy roasted chicken.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 chicken (3-1/2 lb.), cut up
1 tsp. olive oil
1 tsp. chopped jalapeño peppers
1 tsp. minced shallots
1 clove minced fresh garlic
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup HEINZ Tomato Ketchup
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 cup molasses
1 Tbsp. cola
1 Tbsp. bourbon
1/4 tsp. paprika
1/4 tsp. liquid smoke

Steps:

  • Heat oven to 375ºF.
  • Bake chicken in shallow pan 45 min. or until done (165ºF).
  • Meanwhile, heat oil in medium saucepan on medium heat. Add peppers, shallots and garlic; cook and stir until tender. Add remaining ingredients; mix well. Cook until sugar is dissolved and sauce is thickened, stirring occasionally.
  • Serve chicken with sauce.

Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g

CHICKEN WITH BARBECUE-BOURBON SAUCE



Chicken With Barbecue-Bourbon Sauce image

From Cooking Light. Serving size: 1 chicken breast half and 2 tablespoons sauce. Per serving: 294 calories, 8.4 g fat, 40.3 g protein, 2.9 g carb, 0.2 g fiber, 106 mg cholesterol.

Provided by ratherbeswimmin

Categories     Chicken

Time 31m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon canola oil
1 tablespoon butter
1/3 cup minced shallot
1/4 cup Bourbon
3/4 cup fat-free chicken broth
2 teaspoons tomato base barbecue sauce

Steps:

  • Place chicken breast halves between 2 sheets of saran wrap/plastic wrap; pound each breast half to 1/2-inch thickness using a mallet or rolling pin.
  • Sprinkle chicken with salt and pepper.
  • Heat oil and butter in a large nonstick skillet over medium heat.
  • Add chicken; cook 6 minutes on each side or until done.
  • Remove chicken from pan and keep warm.
  • Add shallots to skillet; stir/saute 1 minute.
  • Add in bourbon; bring to a boil, scraping pan to loosen browned bits.
  • Cook until bourbon mixture is reduced to 2 tablespoons (approximately 5 minutes).
  • Add broth and barbecue sauce; cook until mixture is reduced to 1/2 cup (approximately 3 minutes).
  • Serve sauce over chicken.

BOURBON BBQ CHICKEN WITH SIXTEEN SPICE RUB



Bourbon BBQ Chicken with Sixteen Spice Rub image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 36

3 tablespoons ground cinnamon
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel seed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 teaspoon chile de arbol
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 cup bourbon, plus 2 tablespoons
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
3 bone-in, skin-on breasts
3 bone-in, skin-on thighs
3 bone-in, skin-on legs
1/4 cup canola oil
Kosher salt and freshly ground black pepper

Steps:

  • Make the rub: Whisk all the spice rub ingredients in a small bowl.
  • 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.
  • Cool for about 5 minutes, then transfer the mixture to a food processor and puree 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.
  • 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.
  • Arrange on a serving platter and serve.

PULLED CHICKEN WITH BOURBON BBQ



Pulled Chicken with Bourbon BBQ image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 33

1 cup ketchup
2 tablespoons dark amber maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 large cloves garlic, finely chopped
1/4 cup apricot all-fruit spread or preserves
2 shots good-quality bourbon
1 tablespoon orange zest
Coarsely ground black pepper
1 sweet potato, peeled and cut into small dice
Salt
1 tablespoon vegetable oil
1 large onion, chopped
4 cups Pulled Poached Chicken, recipe follows
1 cup poaching liquid from Pulled Poached Chicken, recipe follows
8 soft brioche or other rolls, split
1/4 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons agave or honey, or 2 teaspoons sugar
Juice of 1 lemon
2 cups shredded cabbage or slaw salad mix
1 small Honeycrisp or Fugi apple, peeled and grated on large holes of box grater or finely chopped
Salt and freshly ground black pepper
One 4-pound whole chicken
2 bay leaves
2 carrots, quartered
2 ribs celery, quartered
1 lemon, sliced
1 large onion, quartered with root end attached
A few black peppercorns
A few stems fresh rosemary
A few stems fresh thyme
Salt

Steps:

  • For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
  • For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
  • For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
  • To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
  • Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.

BAKED PEACH-BOURBON BBQ CHICKEN BREAST



Baked Peach-Bourbon BBQ Chicken Breast image

This chicken is oven-baked and has a homemade BBQ sauce. The secret to completing this in under 30 minutes is to start by cooking the chicken in the oven and then finishing it by broiling. The BBQ sauce requires only a handful of common kitchen ingredients.

Provided by thedailygourmet

Categories     Baked Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 11

1 cup ketchup
½ cup brown sugar
½ cup bourbon (such as Four Roses®)
¼ cup peach preserves
3 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Montreal steak seasoning (such as McCormick®)
½ teaspoon liquid smoke flavoring
1 pound skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
  • Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
  • Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
  • Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
  • Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 427 calories, Carbohydrate 57 g, Cholesterol 64.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 24.9 g, SaturatedFat 0.9 g, Sodium 990.4 mg, Sugar 53.4 g

BOURBON CHICKEN



Bourbon Chicken image

A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!

Provided by Lucy Loo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
½ cup packed brown sugar
⅜ cup bourbon
½ teaspoon garlic powder

Steps:

  • Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 31.2 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1663.6 mg, Sugar 27.9 g

BOBBY FLAY'S BOURBON BARBECUE CHICKEN WITH SIXTEEN-SPICE RUB



Bobby Flay's Bourbon Barbecue Chicken with Sixteen-Spice Rub image

Categories     Salad     Sauce     Bourbon     Chicken     Side     Simmer     Boil

Yield serves 4

Number Of Ingredients 37

1 quart buttermilk
Hot sauce, such as Tabasco
3 bone-in, skin-on chicken breast halves
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken drumsticks
6 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 cup plus 2 tablespoons bourbon
1 1/4 cups ketchup
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 canned chipotle chiles in adobo, chopped
2 tablespoons dark brown sugar
2 tablespoons ancho chile powder
1 tablespoon smoked sweet Spanish paprika
1/4 teaspoon chile de árbol
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper
Generous 1/2 cup Mesa Grill 16 Spice Poultry Rub (see Sources, page 269) or your favorite poultry rub
Mesa Grill Potato Salad (recipe follows), for serving
Mesa Grill Potato Salad
12 (about 3 pounds) small new potatoes
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chile powder
1/2 teaspoon cayenne pepper
1 large ripe beefsteak tomato, seeded and chopped
1/3 cup chopped fresh cilantro leaves
1 jalapeño, finely diced
3 green onions (white and green parts), chopped
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Pour the buttermilk into a large baking dish, add a few dashes of hot sauce, and stir to combine. Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to overnight.
  • Heat 2 tablespoons of the oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the 1/2 cup bourbon and cook until completely reduced. Add the ketchup and 1/2 cup water, bring to a boil, and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, ancho chile powder, paprika, chile de árbol, honey, and molasses. Simmer, stirring occasionally, until thickened, 10 minutes.
  • Transfer the mixture to a food processor and puree until smooth; season with salt and pepper. Pour into a bowl, add the remaining 2 tablespoons bourbon, and cool to room temperature.
  • Heat a grill to medium heat. Brush the chicken with the remaining 4 tablespoons oil, and season on both sides with salt and pepper. Rub the skin side with some of the spice rub. Grill slowly, closing the lid of the grill and turning the chicken as needed, until the chicken is golden brown on both sides and the fat has rendered, 20 to 25 minutes. During the last 10 minutes of grilling, begin brushing the chicken liberally with the barbecue sauce.
  • Serve the chicken with Mesa Grill Potato Salad.
  • Mesa Grill Potato Salad
  • Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes. Drain well. Let cool slightly and then cut into 1/4-inch-thick slices. Place in a large bowl.
  • Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes. Mix gently until combined. Season with salt and pepper to taste.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling later on.
  • Use a good quality barbecue sauce: The flavor of the barbecue sauce is key to this dish, so be sure to use a sauce that you like. If you have a favorite homemade barbecue sauce, feel free to use that. Otherwise, there are many great options available at the store.
  • Don't overcook the chicken: Chicken breasts can easily become dry and tough if they are overcooked. To prevent this, cook the chicken over medium heat until it is just cooked through. You can check the doneness of the chicken by inserting a meat thermometer into the thickest part of the breast. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.
  • Serve with your favorite sides: This chicken dish can be served with a variety of sides, such as mashed potatoes, rice, or vegetables. You can also serve it on a bun with your favorite toppings.

Conclusion:

Chicken with barbecue bourbon sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual gathering. The chicken is juicy and flavorful, and the barbecue bourbon sauce is tangy and sweet. This dish is sure to be a hit with everyone who tries it.

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