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.
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.
