Whisky Bbq Chicken (tuesday) Recipe

Make the sauce

In a small saucepan over medium heat combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and optional hot sauce. Stir to combine. Bring to a gentle simmer, then reduce heat to low and stir in J.P. Wiser's whisky. Simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar if needed. Remove from heat and set aside to cool slightly.

Roast onions

Preheat oven to 400°F (200°C). Peel and slice red onions into 1/2-inch rings or wedges. Toss the onions with 3 tbs balsamic vinegar, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Roast 20–25 minutes, turning once, until caramelized and tender. Remove from oven and keep warm.

Cook bacon

Preheat oven to 400°F (if not already). Arrange bacon in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–16 minutes, or until crisp to your preference. Transfer to paper towels to drain, then chop into bite-sized pieces. Reserve.

Prepare and cook chicken

If chicken breasts are thick, butterfly or pound to an even thickness (~1/2-inch) for even cooking. Pat dry and rub with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Preheat grill or grill pan to medium-high (about 400°F) or heat oven to 425°F if baking. Grill chicken 5–7 minutes per side (or bake 18–22 minutes) until internal temperature reaches 165°F (74°C). During the last 3 minutes of cooking, brush a generous layer of the prepared whisky BBQ sauce onto each breast and allow it to set. Remove chicken and let rest 5 minutes.

Assemble with cheeses and toppings

Preheat broiler to high (or set oven to 475°F). Place cooked, sauced chicken breasts on a sheet pan or oven-safe platter. Spoon additional whisky BBQ sauce over each breast (about 1–2 tbs each). Sprinkle shredded pizza mozzarella evenly over the breasts, followed by shredded sharp cheddar. Scatter chopped bacon pieces and a generous portion of the balsamic-roasted red onions over the cheese. Broil or bake 2–4 minutes, watching closely, until cheese is melted and bubbly and edges brown slightly. Remove from oven.

Make ranch drizzle

In a small bowl whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tbs sour cream, 1 tbs chopped chives, 1 tbs chopped parsley, minced garlic, 1/2 tsp dried dill, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Adjust thickness with more buttermilk (add 1 tsp at a time) if you prefer a thinner drizzle. Taste and adjust seasonings.

Plate and garnish: Drizzle the buttermilk ranch over each chicken breast in a thin ribbon. Sprinkle with remaining chopped parsley and optional red pepper flakes for heat. Serve immediately with extra whisky BBQ sauce on the side.