RECIPE: PEACH WHISKEY BBQ CHICKEN

I came across this recipe a while ago as I was browsing thru The Pioneer Woman‘s blog, and I thought this was an interesting twist on chicken…and who doesn’t look for new ways to make chicken!

This is one of those recipes that you will have to try REALLY hard to mess up…you will have to put aside about 30 minutes to prep the chicken – then you throw it in the oven – where the magic happens!

I made this for my family and I could not get enough compliments on it…so try it this weekend – you can thank me later….

NOTE:  I am not in the running to win any photography awards NOR do I take time to make the dishes look pretty…I’m delivering the food photos raw – so don’t be discouraged my photos…blame my low-grade iPad camera.

Here goes:

1.  Season 10-12 bone-in, skin-on chicken thighs (this feeds about 8-9 people).  I highly recommend that you marinate the chicken overnight to let the seasoning have a chance to, well, marinate!  I use my go-to spices:  salt, pepper, Tony Cachere…and marinate it in mojo marinade…you can use whatever spices you prefer – but season well!

2.  When you’re ready to start cooking – first thing to do is to pre-heat your oven at 300 degrees.

3.  Chop up a large size yellow onion.  Then heat a few splashes of olive oil and two tablespoons of butter in a dutch pot.  Once hot, brown a few pieces of chicken thighs at a time; turning the pieces over once its golden brown on one side.  You don’t want it to fully cook – you just want to brown the meat.

Chicken always looks weird with no color....

4.  Once you brown the first batch – remove it from the pot and put aside on a plate and brown the second batch…repeat this in batches.

5.  Once you remove your last batch, in the same pot – throw in your chopped up onions and stir it around until its cooked…should only take a few minutes.

6.  Once the onions have a nice brown color – generously pour in the whiskey (about 1.5 cups)…..I used Jim Beam whiskey – straight from the liquor cabinet.  It will smell like liquor but just stir it up and let it simmer for a few minutes.

7.  Then pour in a whole bottle of your fave BBQ sauce – I used Sweet Baby Rays.

Aside from the chicken - here is your cast of main ingredients...use your fave brands...

8.  Stir the BBQ sauce in the pot – then spoon out a whole jar of peach preserves…add about 1/2 cup of water and stir well.

What the sauce looks like before you add the chicken back in..

9.  Add a few splashes of Worcestershire; 3-4 whole garlic cloves; and whisk it all together…then put all of the chicken thighs back in the pot.  Sprinkle some salt and pepper in the pot and any of your favorite poultry seasonings.

10. Put the pot in the oven (with cover lid on) and let it cook for about an hour and a half…then voila!!!  Your chicken should be falling off the bone and smelling mmm mmm good! (Note: Halfway thru the time in the oven – check on the chicken and remove the lid  the rest of the time.  I carefully stirred the pot on two different occasions to move the thighs around). 

This taste 1000 percent better than how it looks...Trust me!

This dish goes well with mashed potatoes or yellow rice…with a side of veggies…

And as usual – don’t trust me, trust the source – here’s the link to the original recipe:

The Pioneer Woman’s Peach-Whiskey BBQ Chicken

Happy Cooking!

xoxo,

Lisa