Bourbon Pulled Chicken with Peach BBQ Sauce

Bourbon Pulled Chicken with Peach BBQ Sauce

 (recipe courtesy of Charleston Cooks Maverick Kitchen)

Serves 6

   This is my presentation of the dish that I served at a dinner party for eight!

I was so fortunate to receive a cooking class at Charleston Cooks in Greenville, SC  as a birthday gift from my sister!  Oh what fun we had!  Chef Mark Pollard, aka Chunky to his friends, held a private class for us!  Chunky's wife and several of my sister's friends were part of our fun group.  

Mark was entertaining and informative and oh what a chef he is!  I plan to register for more of his cooking classes!  You can see more information at Charleston Cooks!

Here's a photo that I took in class of the pulled chicken served with spring vegetable & Carolina gold rice pirlau... Yum!

INGREDIENTS:

2 pounds boneless, skinless chicken breasts or thighs

½ cup bourbon

1 sprig fresh thyme

¼ cup olive oil

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

2 cloves garlic, pressed or peeled & grated

1 shallot, peeled & diced

1 tablespoon Willie’s Hog Dust*

2 cups ketchup

2 cups peach nectar

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

½ lemon, juiced

DIRECTIONS:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the bourbon, thyme and olive oil.
• Sprinkle both sides of the chicken with kosher salt and freshly ground black pepper.  Place the chicken in the bourbon mixture and allow to marinate for at least 1 hour at room temperature, or up to overnight in the refrigerator.
• Remove chicken from marinade and pat dry.  Place the chicken on a Silpat-lined baking sheet, and bake until it reaches an internal temperature of 165 degrees, about 25 to 30 minutes.
• Remove the chicken from the oven and allow to cool slightly.  Using meat claws or two forks, shred the chicken.  Set aside.
• To make the BBQ sauce, melt the butter in a large saucepan over medium heat.  Add the garlic and shallot, and cook until translucent, about 3 minutes.
• Add the Hog Dust and stir just until fragrant.  Add the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice.  Bring the ingredients to a boil, and then reduce to a simmer.
• Cook until the sauce has thickened, about 30 minutes.  Stir occasionally.  Season to taste with kosher salt and freshly ground black pepper.
• To serve, place the chicken in a bowl, and spoon some of the BBQ sauce over top.  Stir to coat the chicken with the sauce, adding more sauce as desired.

*Willie's Hog Dust: 
What has become known as Willie's Hog Dust® Original Blend Seasoning started some twenty years ago in Willie Miller's backyard.  Willie’s Hog Dust is made using no MSG, gluten, or preservatives.  Only all-natural ingredients are used, and the rubs are low in sodium.  The rubs are all-purpose and can be used on pork, chicken, beef… even popcorn & potatoes.