Welcome back chicken

June 21, 2010

I've been neglecting my blog, I know. You may poke me in the eye with dried spaghetti as punishment. But I come bearing barbecue sauce - MADE WITH BOURBON - as a "please forgive me" gesture. I know this photo is terrible. It's from a video I took while camping at Assateague National Seashore, and it was getting dark outside. If you live anywhere near Assateague, and you've never been - it's so worth it. There are wild horses on the island, and you basically camp right on the beach. A few years ago (the first time I was there) the wild horses wandered into our campsite and tried to eat the corn we were grilling. It was a little awkward - I mean, didn't their horse moms teach them that food on the grill would be WAY too hot to eat right away? Plus I didn't even get a chance to spread it with a chive butter yet. Patience, my little horsie friends, patience! No horses wandered into our camp this year, possibly because the whole thing was ringed with poison ivy. There was so much it was almost comical. At least the horse moms taught their foals something.

Back to the sauce - I slathered it on some chicken thighs (bone in, skin off) and DAMN, was it good. So much so that I risked a horrible photo to share it with you. God - it's awful. It looks like something the National Enquirer would publish - "Look, there's a Sasquatch off in the woods making out with Nikki Haley!"

Bourbon bbq sauce (adapted from a July 2004 Bon Appetit recipe)
(makes enough sauce for 3-4 people)

2 tablespoons butter
1/2 cup finely minced onion
1/2 cup ketchup (Heinz is the only brand of ketchup one should ever use)
2 tablespoons molasses
1 tablespoon brown sugar (well packed)
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1/4 teaspoon chili powder
2 tablespoons bourbon
6 chicken thighs or 12 chicken legs

Melt the butter over medium low heat in a small saucepan. Add the onions, and stir constantly until they are softened, about 5 minutes. Stir in all the rest of the ingredients except the bourbon and let it come to a simmer, stirring often to keep it from burning. Let it bubble for about 10 minutes. Add the bourbon and cook for another minute or two. 

Keep sauce refrigerated until ready to use. Grill chicken thighs or legs until done on one side, then turn, and slather with sauce. Dredge the other side with sauce once you've taken them off the grill.