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Bourbon BBQ Chicken With Sixteen Spice Rub (Throwdown) Recipe

Bourbon BBQ Chicken With Sixteen Spice Rub (Throwdown) Recipe

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Bourbon BBQ Chicken With Sixteen Spice Rub (Throwdown)

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Ingredients:

Serving

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
2 tbsp canola oil
1 medium spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 cup bourbon , plus 2 tbsp
1 cup ketchup
1/3 cup water
2 tbsp ancho chili powder
1 tbsp paprika
1 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
1 quart buttermilk
hot sauce (such as tobasco)
3 bone-in skin-on chicken breasts
3 bone-in skin-on chicken thighs
3 bone-in skin-on chicken legs
1/4 cup canola oil
kosher salt and freshly ground black pepper

Directions:

Pour the buttermilk into a large baking dish and add a few dashes of hot sauce, stir to combine. Add chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to overnight.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1860.2 Kcal (7788 kJ)
Calories from fat	1082.43 Kcal
		% Daily Value*
Total Fat	120.27g	185%
Cholesterol	403.44mg	134%
Sodium	2807.12mg	117%
Potassium	1822.02mg	39%
Total Carbs	99.84g	33%
Sugars	36.06g	144%
Dietary Fiber	11.84g	47%
Protein	89.79g	180%
Vitamin C	25.6mg	43%
Iron	11.5mg	64%
Calcium	587.8mg	59%

Amount Per 100 g
Calories	211.99 Kcal (888 kJ)
Calories from fat	123.36 Kcal
		% Daily Value*
Total Fat	13.71g	185%
Cholesterol	45.98mg	134%
Sodium	319.9mg	117%
Potassium	207.64mg	39%
Total Carbs	11.38g	33%
Sugars	4.11g	144%
Dietary Fiber	1.35g	47%
Protein	10.23g	180%
Vitamin C	2.9mg	43%
Iron	1.3mg	64%
Calcium	67mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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