May 19: Honey Bourbon Barbecue Chicken

There are a few things I don't keep in my kitchen. Unless I need it for a specific recipe, honey is one of them. I just don't get a lot of use out of it, it ends up becoming fossillized and weird, and I throw away that cute little bear. Molasses is another.

These are two things that show up in recipes a lot. Like, a lot. And they're both in this recipe. I actually have honey in my kitchen right now. I also have bourbon. Of course I have bourbon. My mother is coming to visit on Friday. I may not have enough bourbon. There may not be enough bourbon on earth.

For this, I'll go buy the molasses though. This looks delicious. I am a sucker for barbecued chicken. Barbecued chicken, sweet corn, potato salad, strawberries and pound cake. I think it would be a suitable last meal, were I on death row.

Oh, this recipe says that the bourbon is optional. Okay, listen: the bourbon is never optional. Make it with the bourbon. It's called Honey Bourbon Barbecue Chicken, after all.

Honey Bourbon Barbecue Chicken

2 tablespoons butter
1 cup onion, minced
1 clove garlic, minced
2 cups ketchup
1 cup apple cider vinegar
1 cup molasses
1/2 cup honey
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 tablespoon black pepper
2 tablespoons bourbon (optional)
6 natural chicken breast halves, bone in, skin on
1 tablespoon coarse salt
1/2 tablespoon black pepper

Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon.

Prepare a medium-hot fire in the grill.

Mix salt and pepper together. Sprinkle over chicken breasts and under the skin. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer.
Place chicken on a platter and cover loosely with foil until ready to serve