Bourbon Chicken

Allow to rest for an hour before using. Sauce is strong, so consider serving it on the side

Serves: 4

Ingredients

1 chicken, 3 to 4 pounds cut in pieces
2 cups bourbon sauce:
2 Tablespoons lard or vegetable shortening
1 onion, finely chopped
1 Tablespoon minced garlic
14 ounces tomato puree
1/2 cup Worcestershire sauce
2 Tablespoons cider vinegar
1/2 cup yellow mustard
1/4 cup firmly packed brown sugar
1/4 cup bourbon
2 Tablespoons hot red chilli powder
2 Tablespoons mild red chilli pepper
2 drops liquid smoke flavour

Method

  1. For the sauce: Place lard in a large non-aluminium saucepan and saute onion and garlic until soft, about 10 minutes.
  2. Add remaining ingredients and continue to cook an additional 30 minutes.
  3. Cooking the chicken: Wash chicken and pat dry. In a large bowl, massage Bourbon Sauce into chicken with your hands. Cover and refrigerate 8 to 12 hours.
  4. Prepare fire for indirect-heat method of cooking. Remove chicken from sauce; reserve sauce. Remove excess sauce from chicken.
  5. Brown chicken on all sides over direct heat (about 5 minutes). Place chicken over indirect heat and close lid.
  6. Turn and baste chicken with reserve sauce every 10 minutes for a total of 45 minutes to 1 hour.

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