Whisky Bbq Chicken Recipe
J.P. Wiser's Whisky BBQ sauce, BBQ chicken, bacon, balsamic-roasted red onions, pizza mozzarella, cheddar, and a buttermilk ranch drizzle.
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Ingredients
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Chicken & Marinade
Toppings
Buttermilk Ranch Drizzle
Assembly & Finishing
Method
Chicken & Marinade
- 1
Prep and marinate
Pat the chicken thighs dry and cut into bite-sized pieces or thin strips so they cook quickly and fit well on the pizza base. In a bowl combine 2 tbs olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Toss chicken in the mixture to coat evenly. Add 1/2 cup of the whisky BBQ sauce to the chicken and mix, reserving the other 1/2 cup for basting/finishing. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
- 2
Cook the chicken
Heat a large skillet or grill pan over medium-high heat. Add a light brushing of oil. Cook marinated chicken pieces in a single layer (in batches if needed) until browned and cooked through, about 4–6 minutes per side depending on size, until internal temperature reaches 165°F (74°C). In the last minute of cooking, brush the chicken with an additional 2–3 tbs whisky BBQ sauce to glaze. Remove from heat and set aside.
Toppings
- 3
Cook bacon
Preheat oven to 425°F (220°C). Arrange bacon strips on a rimmed baking sheet lined with foil and bake 12–16 minutes until crispy. Drain on paper towels, then chop into bite-sized pieces.
- 4
Balsamic-roast the red onion
While bacon cooks, peel and slice the red onion into 1/2" thick rings or half-moons. Toss onions with balsamic vinegar and brown sugar in a small bowl until evenly coated. Spread on a small sheet pan and roast in the preheated 425°F oven for 12–15 minutes, stirring once, until softened and slightly caramelized. Remove and let cool slightly.
- 5
Prep cheeses
Grate or shred the pizza mozzarella and sharp cheddar. Combine if desired or layer separately on the pizza during assembly.
Buttermilk Ranch Drizzle
- 6
Whisk together mayonnaise, buttermilk, sour cream, minced garlic, dried dill, dried parsley, lemon juice, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning; if too thick, add more buttermilk 1 tsp at a time to reach a drizzle consistency. Transfer to a squeeze bottle or small piping bag and refrigerate until ready to use.
Assembly & Finishing
- 7
Prepare base
Lower oven temperature to 475°F (245°C) and position a rack in the middle. If using a pizza stone, preheat it in the oven. Lightly oil the pizza dough or flatbread surface and transfer to a pizza peel or baking sheet.
- 8
Assemble pizza
Spread the remaining reserved whisky BBQ sauce (about 1/2 cup) evenly over the dough, leaving a 1/2" border for the crust. Distribute the cooked whisky BBQ chicken pieces across the sauce. Scatter the chopped crispy bacon and balsamic-roasted red onions evenly over the chicken. Sprinkle the shredded mozzarella followed by the cheddar to create an even cheese layer.
- 9
Bake
Bake the assembled pizza in the hot oven (on the stone or baking sheet) for 10–14 minutes, until the crust is golden and cheese is bubbling and slightly browned at the edges.
- 10
Finish and serve
Remove pizza from oven and let rest 2–3 minutes. Drizzle the buttermilk ranch over the top in a thin zigzag pattern. Sprinkle chopped fresh parsley if using. Slice into 8 pieces and serve hot.
