BBQ season is almost here, in fact over the Easter Bank Holiday we managed to have our first BBQ of the year! It wasn’t raining for once but maybe a bit too windy to sit outside and enjoy our food!

Whilst the usual burgers, sausages and corn on the cob are always a hit, it is nice to try something different now and again. I’m not one for cooking chicken on the BBQ due to previous undercooked experiences, but thought I would try and get over that and whip up a batch of this BBQ Chicken marinated and served with a Chipotle Bourbon Sauce.

I love using Bourbon in sauces, the sweetness goes really well with the smokey, spicy chipotles and you can really use as many chipoltes as you like – how spicy can you go!

This recipe could be made in advance (to allow the chicken to take on all the flavours) or even freeze the chicken in the marinade and the dipping sauce separately, as both defrost well. Heat the sauce up a little before serving as well.

BBQ Chicken and with Chipotle Bourbon Sauce (Serves 4)

Ingredients

For the Sauce

• 2 tbsp Vegetable Oil
• 1 White Onion, very finely chopped
• 4 cloves of garlic
• 4 Chipolte Peppers in adobo sauce, minced
• 500ml Passata or Chopped tomatoes
• 0.5 tsp Ground Cumin
• 3 tbsp Apple Cider Vinegar
• 2 tbsp maple syrup
• 80ml Bourbon
• Generous pinch of salt and pepper

For the Chicken

• 1.5Kg Chicken Thigh (with skin on and bone in)
• Generous pinch of salt and pepper
• Olive Oil (for greasing the grill)

Method

• Heat the oil in a pan and then add the onions and garlic, cook until softened.
• Add the rest of the sauce ingredients, stir and continue to simmer for around 10 mins until the sauce thickens slightly.
• Remove from heat and allow to cool a little.
• Once cooled, place in a blender and blitzer until smooth, to get rid of any chunky bits of onion or garlic!
• Give your chicken a quick rinse and pat dry and then use about one third of the sauce as a marinade for the chicken. Place the chicken and marinade in a bowl, make sure the marinade is well rubbed into the chicken.
• Cover and place in the fridge for at least an hour or as long as possible.
• Once ready to cook – fire up the BBQ and when the temp is between 200C-250C its time to get cooking.
• Split the remaining sauce in half (one half to baste the other half as a dipping sauce).
• Make sure the grill on your BBQ is lightly oiled to stop the chicken sticking, sprinkle the chicken with a little salt and pepper and place skin side down on the grill over the coals.
• After about 5 mins or when the skin is marked and crispy, turn the chicken and move it to unlit / cooler side of the BBQ grill, baste in a little of the sauce and cover. Cook for approx 10 mins.
• Turn the chicken and baste again with the remaining sauce, and cook for another 10 mins or so until the temperature reaches 75C on a food thermometer.
• Flip the chicken one last time and cook for 2 mins to cook out the final baste.
• Remove from the BBQ and let rest for 5 mins before serving
• Serve along side the remaining sauce, other BBQ’d goodies and of course enjoy!

** Please, please ensure your chicken is cooked through before you serve.

There may be left overs (what’s that I hear you say!) and if that’s the case pick the meat from the thigh bones and store in the fridge. They work well in sandwiches or a salad the next day!