BOURBON BROWN SUGAR CHICKEN

Bourbon Brown Sugar Chicken

1/4 cup Only Sauce (recipe follows)
1/4 cup bourbon
1/4 cup dark brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon salt
4 to 6 boneless, skinless chicken breast halves (about 2 pounds), pounded evenly to about 1/4-inch thick
FOR SERVING (optional):
Pitmaster-Style Grilled Veggie Kebabs (recipe)

In a zip-top freezer bag, combine the sauce, bourbon, brown sugar, Worcestershire sauce, and salt. Place the chicken in the bag, turning to coat. Seal the bag and marinate in the refrigerator for at least 30 minutes or up to 2 hours.

Heat a charcoal grill or gas grill to medium heat.

Remove the chicken from the marinade and discard the marinade.

Grill the chicken uncovered for 6 to 7 minutes per side, until cooked through.

Serve with Pitmaster-Style Veggie Kebabs if you like.

Source: Everyday Barbecue by Myron Mixon

TO MAKE IT IN THE OVEN:
Marinate the chicken as directed above. Preheat the oven to 400 degrees F, remove the chicken breasts from the marinade, and discard the marinade. Place the chicken on a nonstick baking sheet and bake, turning once, until cooked through and golden brown, about 30 minutes.

Makes 4 servings

THE ONLY BARBECUE SAUCE YOU NEED
For pork, beef, and anything else you pull off the grill.
Makes about 3 cups

"I have heard people eating barbecue at festivals say that "the sauce makes the barbecue." It's not true. The smoke makes the barbecue. The sauce is a finisher. It's what you put on your meat after it cooks to enhance its appeal. It can add a great punch, but I've had plenty of delicious barbecued meat with no sauce at all. I've been around barbecue sauces of different stripes all of my life. My family's sauce recipe, which my parents were just beginning to market when my father suddenly passed away, is what got me into cooking competitive barbecue in the first place. We have always preferred a hickory-style sauce, meant to closely evoke and complement the flavor of hickory- smoked meats. It's world famous and a secret recipe, so the only way you'll taste the original is to order it from me, but if you insist on not giving me your business, here's a reasonable approximation that is still damn delicious."

2 tablespoons onion powder
2 tablespoons garlic powder
2 can (6 ounces each) tomato paste
2 tablespoons paprika
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat.

Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year.


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