So the heat index here in Chicago is a sultry 96°. And while most folks are heading to the pool or the nearest ice cream parlor, here I sit thinking about what to toss on the grill tonight for dinner. What I am thinking is that I just may have to make this wonderful chicken again!
This is down-home cooking at it’s best. Serve with creamy cole slaw and an ear of just picked sweet corn. I’m envisioning red checked tablecloths, a pitcher of iced tea. Heck…it’s a Norman Rockwell painting!
If you’re super pressed for time, feel free to use a commercial bbq spice rub and/or a bottle of your favorite sauce. But I’m telling you now, you will really miss out on the whole taste sensation. The whiskey sauce alone is worth the price of admission. Tangy, with just enough of a kick. Would be amazing with ribs or brushed onto a grilled pork tenderloin. Be sure to set some aside for passing at the table.
As the saying goes, if you can’t stand the heat, get out of the kitchen and onto your deck or patio and get that grill going!
BBQ Chicken with Whiskey Dipping Sauce
4 tsp. paprika
4 tsp. garlic powder
2 tsp. dried thyme
2 tsp. cayenne pepper
1/2 to ¾ tsp dried chipotle powder (optional)
1 tsp. kosher salt
2 whole fryers, quartered OR
4 leg/thigh pieces + 4 bone-in breast halves
Whiskey Dipping Sauce:
1 ½ cups ketchup
½ cup dark brown sugar
1/3 cup whiskey
1/3 cup cider vinegar
3 TBS prepared yellow mustard
3 TBS Worcestershire sauce
1 ½ tsp crushed red pepper flakes
3 TBS lime juice
Salt to taste
- Combine spices for rub. Place chicken in a large bowl or pan and sprinkle liberally with the rub, tossing to coat evenly. Cover with plastic wrap and refrigerate up to an hour. 30 minutes prior to cooking, Remove from fridge and let stand at room temperature.
- Whisk sauce ingredients together, seasoning to taste with salt. Reserve about 1 cup and place in a small saucepan. Simmer over medium-low heat for about 5 minutes and set aside for dipping.
- Prepare grill for indirect cooking. Brown chicken on both sides, about 4 minutes per side. Return chicken to cooler part of grill; baste with sauce, cover and continue grilling, about 15 more minutes total, turning and basting with sauce.
- Serve with reserved dipping sauce.