Best Bonnies Whiskey Barbecued Chicken Recipes

CINNAMON WHISKEY BBQ CHICKEN WRAPS

Cinnamon Whiskey BBQ Chicken Wraps image

Chicken, bacon, cheese and an amazing barbecue sauce make this a family favorite! The sauce can be made ahead and stored in the refrigerator. -Jolene Martinelli, Fremont, New Hampshire

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1/3 cup packed brown sugar
1/3 cup ketchup
2 tablespoons cider vinegar
2 tablespoons cinnamon whiskey
3/4 teaspoon Worcestershire sauce
3/4 teaspoon molasses
1 small garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
WRAP:
1 pound boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1/4 cup prepared ranch salad dressing
4 flour tortillas (10 inches)
8 bacon strips, cooked and crumbled
Shredded lettuce, optional

Steps:

In a small saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, covered, until thickened, 5-8 minutes. Reserve 1/4 cup sauce for wraps., Sprinkle chicken with salt and pepper; place on an oiled grill rack. Grill, covered, over medium heat 7-8 minutes. Turn; grill until a thermometer reads 165°, 7-8 minutes longer, brushing occasionally with sauce. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Let stand 5 minutes before slicing into strips., Spread dressing over tortillas. Top with chicken; drizzle with reserved sauce. Top with bacon and, if desired, lettuce. Fold in ends of tortillas; roll up.

Nutrition Facts : Calories 697 calories, Fat 30g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 1770mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 3g fiber), Protein 41g protein.

WHISKY BBQ CHICKEN AND SECRET SPICE RUB

Whisky BBQ Chicken and Secret Spice Rub image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 38

Ingredients

One 4-pound chicken (nothing larger)
Cooking spray
2 teaspoons caraway seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
1 tablespoon pimento
2 teaspoons granulated garlic
2 teaspoons granulated onion
Kosher salt
Whiskey BBQ Sauce, recipe follows
1 bunch scallions, thinly sliced
Ranch Slaw, recipe follows, for garnish
2 tablespoons olive oil
4 cloves garlic, grated or finely chopped
1 small onion, finely chopped
1/4 cup chicken or beef stock
3 tablespoons pourable light brown sugar, such as Domino
3 tablespoons Worcestershire sauce, such as L&P
3 tablespoons cider vinegar, such as Braggs
2 tablespoons hot sauce, such as Frank's Red Hot
2 shots whiskey (get bourbon)
One 8-ounce can tomato sauce, such as Hunts
1/4 cup buttermilk
1/4 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons superfine sugar
1 tablespoon white wine or distilled white vinegar
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon black pepper
1 clove garlic, grated
Juice of 1/2 lemon
1 small carrot, grated
1/2 small head cabbage (about 1/2 pound)
1/2 small red onion, grated or minced

Steps:

Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.

PEACH WHISKY CHICKEN

Peach Whisky Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter
2 tablespoons olive oil
12 chicken legs or thighs, bone in, skin on
1 yellow onion, diced
1 1/2 cups whisky
4 cups barbecue sauce
1 cup peach preserves
2 tablespoons Worcestershire sauce
4 peaches, pitted and sliced into 8 slices each
Mashed potatoes, for serving
3 green onions, sliced thin, for serving
Chopped fresh parsley, for serving

Steps:

Preheat the oven to 300 degrees F.
Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.