I don’t think I’ll ever make BBQ chicken without whiskey, again.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“So basically, here’s what happens: you stick your fork anywhere remotely close to the chicken and pieces of gorgeous meat just fall all over the place. So delicious and tender. But then when you take a bite of your smashed potatoes, you get some of that whiskey-and-peach-laden flavor, too.”
Oh, my that sounds heavenly!
Ingredients
12 whole Tyson Chicken Thighs, Bone-in, Skin-on
2 Tablespoons Bertolli Olive Oil
2 Tablespoons Land O Lakes Butter
1 whole Yellow Onion, Diced
1-1/2 cup Jim Beam Whiskey
12 ounces, fluid Sweet Baby Ray’s Barbecue Sauce
1 jar Smuckers Peach Preserves
1/2 cup Water
2 Tablespoons Heinz Worcestershire Sauce
4 cloves Garlic, Peeled
3 whole Green Onions, Sliced Thin
Instructions
Preheat oven to 300 degrees.
Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.
Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.
Cook for 1 1/2 hours, then remove from oven.
Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.
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Quick Tip: This BBQ chicken is best served with a potato, steamed veg, and a slice of apple pie. Yum!
Thank you to TPW for this great recipe.
