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Chicken Thighs with Bourbon BBQ Sauce

Chicken Thighs with Bourbon BBQ Sauce

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Succulent chicken thighs basted with a sweet-sticky bourbon BBQ sauce, and cooked on the Chad-O-Chef Qube Braai rotisserie. Top with creamy lime drizzle.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 1:30 hours |
  • Cook Time : 45 mins
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Bourbon BBQ Chicken

¾ C (180 ml) bourbon
4 garlic cloves, finely grated
2 C (500 ml) tomato sauce
½ C (125 ml) brown sugar
⅓ C (80 ml) apple cider vinegar
¼ C (60 ml) tomato paste
¼ C (60 ml) Worcestershire sauce
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) pepper

12 chicken thighs

Creamy Lime Drizzle

¼ C (60 ml) mayonnaise
1 tsp (5 ml) honey
juice and zest of 1 lime

To Serve

4 sweetcorn on the cob
2 Tbsp (30 ml) melted butter

Bourbon BBQ Chicken

Add the bourbon to a saucepan and bring to a boil. Add the garlic, tomato sauce, brown sugar, apple cider vinegar, tomato paste, Worcestershire sauce, smoked paprika, salt, and pepper. Stir and simmer for 15 minutes. Remove from the heat and allow to cool.

Once the BBQ sauce has cooled, coat chicken thighs in the sauce, cover, and refrigerate for 1 hour.

Creamy Lime Drizzle

Mix the mayonnaise, honey, lime juice, and zest in a small bowl and set aside.

Bourbon BBQ Chicken cont.

Build a medium-heat fire in the Chad-O-Chef Qube Braai.

Set up the Chad-O-Chef Qube Braai rotisserie accessory. Skewer the marinated chicken thighs onto the rotisserie rod and place the rod onto the braai attachment. Allow to cook, while rotating, for about 45 minutes, until charred and crispy on the outside and cooked on the bone.

While the chicken is cooking, brush the corn cobs with melted butter and place onto the Qube Braai. Grill the corn until charred and cooked. Tip: Keep the corn cobs warm on the Qube Braai warming shelf accessory.

Serve BBQ chicken thighs with creamy lime drizzle and grilled corn. Enjoy!