Bourbon-Molasses Chicken

By kimvess

Ingredients

• 1 Tbs. canola oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup ketchup
• 1/4 cup molasses
• 1/4 cup balsamic vinegar
• 1/4 cup bourbon
• 1 chicken, about 4 lb., cut into 8 pieces
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper

Details

Servings 170
Adapted from williams-sonoma.com

Preparation

Step 1

Make the bourbon-molasses sauce
Prepare a hot fire in a grill.

In a heavy saucepan over medium heat, warm the oil. Add the onion and cook, stirring often, until golden brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, molasses, vinegar and bourbon and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes. Remove the pan from the heat and set aside.

Grill the chicken
Season the chicken pieces with the salt and pepper. Lightly oil the grill rack. Place the chicken pieces, skin side down, on the rack over the drip pan, positioning the legs, thighs and wings closest to the heat. Cover the grill and cook, turning the pieces occasionally, until an instant-read thermometer inserted in the thickest part of a thigh or breast (not touching bone) reads 170°F, about 50 minutes. During the last 10 minutes of grilling, brush the pieces generously with the sauce. Remove from the grill and serve. Serves 4.