Sweet-and-Spicy Bourbon Peach BBQ Chicken

I used to think that finding healthy but tasty recipes was hard. People tend to associate healthy eating with plain baked chicken and broccoli, which is just not true. I love finding new flavor profiles and ways to eliminate overly processed foods and try to keep things as clean as possible while still having fun with the meal.

Food shouldn’t be complicated and it shouldn’t cause you to feel bad for eating. This dish, for example, uses peach preserves which have sugar. I could have used fresh peaches and maybe one of these days I will try that, but everything else in it is good, so the sugar from the preserves isn’t so bad. Plus, it isn’t like I’m eating the entire batch of sauce. Take that into account as well. The amount per serving makes a huge difference so enjoy yourself!

Sweet-and-Spicy Bourbon Peach BBQ Chicken

makes about 2 cups of sauce

1 tablespoon canola oil

½ poblano pepper, seeded and diced

1 small onion, diced

4 cloves garlic, minced

1 10 oz jar peach preserves (try to get as all natural as you can)

½ cup orange juice (from 1 orange)

¼ cup apple cider vinegar

¼ cup bourbon (I used Bulleit)

½ cup ketchup (organic if possible)

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1/8-1/4 teaspoon cayenne pepper

For the chicken, I used a package of 5 boneless, skinless chicken thighs, seasoned with salt, pepper, and paprika.

In a 350 degree oven, bake the seasoned chicken on a foil-lined baking sheet for 20-25 minutes.

While the chicken is cooking, make the sauce:

In a pot over medium-high heat, add your canola oil, pepper, and onion. Cook until starting to soften, about 2 minutes. Add the garlic and cook for another minute.

Add the peach preserves and stir until melted in. Next, add the orange juice, apple cider vinegar, and bourbon.

Bring to a boil and add the ketchup, honey, Dijon, Worcestershire sauce and cayenne.  If you don’t want any spice, don’t add the cayenne.   (Leave the poblano, though. It doesn’t really add any heat, just a nice flavor). Bring to a boil and then turn the heat down to medium. Let it cook down for about 15 minutes. After it has reduced and thickened up a bit, add the mixture to a blender and blend until smooth.

Take the chicken out of the oven and pour/brush on at least a couple tablespoons of the sauce onto each piece of chicken. Then put the baking sheet under the broiler for about 3-5 minutes, or until the sauce has cooked onto the chicken and is a nice golden brown.

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