Hot Drunken Whiskey BBQ Chicken

It's that time again! BBQ season...well for most people unless you're in the same living situation as us. We live in a lovely condo in the city where having a BBQ outside isn't quite the luxury we can have. Nonetheless, that's what a George Foreman is for!

If you're like us and love a good grilled meat, then this recipe works for any grilling scenario - inside or outside. I've made this numerous times since experimenting with my own BBQ sauce. This was when "pantry cooking" came into play. What do I mean? I mean I put together whatever I had on hand in my kitchen. Guess what? I had 2 of the key ingredients for this sauce - a shot of Jack Daniel's and these fiery hot Wiri pepper native to Guyana. If you can't find these in your groceries, scotch bonnet will work the same or if you like less heat then jalapeno or red chili peppers are fine too. But if you're crazy like me (and I like it crazy hot!) then fire away with the hottest pepper you can get your hands on.

Wiri Peppers look like tiny cherries but don't let these little guys fool you! They are hot hot hot! I made the mistake of biting into one....




You can use any whiskey you have or like. I've used Crown Royale with this recipe too and it was also really delicious. I needed to get rid of this shot of Jack Daniel's and I sure wasn't going to take a shot in the middle of the day!

The Sauce

THIS SAUCE IS AMAZING!

Makes enough for about 4 Chicken Breasts

Ingredients:
4 cloves of garlic
1 Chipotle pepper in adobo sauce
4 Wiri peppers (de-seed it)
Leaves of 4 sprigs of fresh thyme
1 tsp Worcestershire sauce
2 tbsp Ketchup
1 tbsp Honey
1 tsp Cumin
Juice of 1 Lime
Salt & Pepper to taste

Directions:

1. Blitz it all in a small food processor until you get a thick consistency. Like this! Marinade the chicken breast in this sauce at least 2 hours, overnight is better

2. You're ready for some grilling! Grill those bad boys! but SAVE THE SAUCE IN THE BOWL OR BAG. You'll need it for later.

3. While you're grilling. Put that residual sauce in a pan and cook it down until it reduces by about half. The sugar will thicken up the sauce and give it that caramel consistency. You want to do this step because that raw chicken juices are in there.... you don't want to eat salmonella....

4. When your chicken is almost done cooking. Brush that goodness on your chicken! This helps keep it moist,




Enjoy!