Upload
16,668

Subscription preferences

Loading...

Loading icon Loading...

Working...

BBQGuys.com

Barbecue Chicken with Bourbon Peach BBQ Sauce Recipe - On a Lynx Gas Grill

2,442 views 3 weeks ago
In this video, I show you how to make the perfect Grilled BBQ Chicken quarters topped with a homemade Bourbon Peach Barbecue sauce. I start by showing you how to brine the chicken, to ensure it stays juicy and comes out incredibly flavorful throughout. Be sure and give this recipe a try for the fourth of July!

Lynx Grills available here: http://www.bbqguys.com/inde...

Recipes available here: http://www.bbqguys.com/cont...

Bourbon Peach BBQ Sauce:

Crushed Tomatoes (28oz. Can) 1 1/2 Cans




Unsalted Butter 1 TB
Minced Yellow Onion 1 Each
Tomato Paste 1 TB
Minced Garlic 3 Cloves
Apple Cider Vinegar 1/4 Cup
Coarse Salt 2 tsp
Brown Sugar 1 Cup
Ground All Spice 2 tsp
Black Pepper 2 tsp
Worcestershire Sauce 1 TB
Creole Mustard 1 TB
Tobasco Sauce 1/4 tsp
Fresh Peaches, Peeled & Diced 4 Each
Bourbon 1/2 Cup
Fresh Lemon Juice 2 tsp
Paprika 1 TB
Ground Cinnamon 1/4 tsp

Procedure -
-Finely dice the peaches and put them in a large glass mixing bowl. Stir in the lemon juice and bourbon and set aside.

-In a heavy sauce pan set over a medium burner, saute the minced onion in butter, adding the salt and black pepper.

-Add the tomato paste, constantly stirring, and cook for about two minutes. Then add the minced garlic and cook for another 20 -- 30 seconds.

-Stir in the crushed tomatoes, apple cider vinegar, all spice, cinnamon, Worcestershire sauce, Creole mustard, Tabasco sauce, paprika, and brown sugar. Once thoroughly incorporated, Stir in 1/4 of the diced peach bourbon mixture.

-Simmer for 30 -- 40 minutes, until the sauce is cooked down and fairly thick, then add the rest of the bourbon peaches and cook for another 2 minutes on low.

-Turn off the burner, allow the sauce to cool completely, and refrigerate over night.


Brine for chicken:
For 4 Lbs Of Chicken

Ingredients -
Water 4 Quarts
Kosher Salt 1 1/3 Cup
Granulated Sugar 1/2 Cup
Fresh Rosemary 4 Sprigs
Dry Thyme 2 tsp
Minced Garlic 3 Cloves
Crushed Red Pepper Flakes 1/2 tsp
Lemon Slices 1 Each
Whole Black Peppercorns 4 Each


Procedure -

-Disolve the salt and sugar in 1 quart of hot water, then add in the Rosemary, thyme, garlic, red pepper flakes, lemon slices, and peppercorns and allow to infuse for 20 -- 30 minutes.

-Add 3 quarts of cold water to the infusion and pour into a 2 gallon plastic bag.

-Add chicken to the bag, seal, and allow it to brine for 2 -- 6 hours

-Remove the chicken, rinse under cold water and pat dry.

-Season the chicken, and allow it to rest at room temperature for 20 minutes while preparing your grill for direct medium low temp grilling.


BBQ Chicken

- Get the grill preheated to low heat, around the 250-300 degrees.
- Take your chicken quarters out of the brine, give them a rinse, and pat dry. Season with a little salt and black pepper, and coat them in olive oil.
- Once preheated, place the chicken on the grill bone side down and let them cook for about 15 minutes.
- Now turn them about 45 degrees, and let them cook for about 10 more minutes
- Flip them skin side down and let them cook about 10 minutes.
- Now it's time to give the bone side a baste with the BBQ sauce.
- Once basted, turn the temperature up to medium low and turn the chicken sauce side down so that it can caramelize for 5 minutes
- Baste the top side with the BBQ sauce, and turn the chicken over and allow the second side to caramelize for 5 more minutes.
- Give the chicken one last baste with BBQ sauce and let it go 5 minutes longer.
- Remove the chicken from the grill and allow it to rest 5-10 minutes.
- Serve with extra BBQ sauce on the side, and enjoy! Show less
Read more
Loading...
Working...
to add this to Watch Later

Add to