Delicious pickled carrots are simple to make and are sure to please everyone, even possibly your favorite rabbit!
| Prep Time: | 35 mins |
| Cook Time: | 50 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 4 |
| Yield: | 4 chicken breasts |
Ingredients
- 1 teaspoon olive oil
- 4 cloves garlic, minced
- ½ onion, grated
- ½ cup bourbon
- ¼ cup cider vinegar
- 2 cups ketchup
- ¼ cup Worcestershire sauce
- 1 tablespoon liquid smoke flavoring
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce from canned chipotle peppers
- ¼ cup brown sugar
- 4 (6 ounce) skinless, boneless chicken breast halves
- 2 tablespoons grill seasoning, or to taste
- 4 slices bacon, cut in half
- 4 thick slices red onion
- 1 teaspoon olive oil
- 4 slices provolone cheese
Instructions
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.
- Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
- Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.
- Preheat an outdoor grill for medium-high heat.
- Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
- To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.
Nutrition Facts
| Calories | 697 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 2 g |
| Protein | 50 g |
| Saturated Fat | 8 g |
| Sodium | 3457 mg |
| Sugars | 46 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
everyone loved it
Huge hit with the boyfriend and friends – definitely will be making again. Followed the directions as written although I did add a pinch of chili powder to the sauce since we love our food spicy 🙂
I have made this recipe many times as directed and the family loves it. I have also made the sauce in a slow cooker with the chicken. After about 5 hours on low setting shred the chicken and return to the sauce. Serve on buns as you would a pulled pork sandwich, with or without coleslaw. The sauce is so delish and great for a holiday weekend instead of burgers.
Excellent! A little time consuming so make lots of the sauce, because you WILL want to use it as a marinade or grilling sauce again! I followed the recipe exactly but when time to grill, I topped w/ the sliced onion, covered w/ foil & baked @ 350 for 45 mins.Then I added the cooked bacon & sliced provolone & put back in the oven to melt. Served it w/ Spanish rice, tossed salad & fresh rolls. Exceptional!
This was delicious. The chicken was very moist and tasty. Didn’t use the bacon topping so it could a tad healthier.
I made double the sauce and increased the adobo sauce to about 2.5 teaspoons and used the largest peppers in the can. If you’re looking for a super spicy sauce, this isn’t for you. But if you want an incredible combination of flavors – you need to look no farther. I used half for chicken breasts and prepared per the recipe and the flavors melded together perfectly. Used the rest for grilling a pork tenderloin and it was equally delicious. A very tasty, easy sauce to throw together. Will blend more thoroughly next time to make injecting into thicker pieces of meat easier.
Wonderful flavors. Only thing I would change is to reserve more of the marinade to use as a dipping sauce for the chicken…it’s sooo good.
This was good. I didn’t have some of the ingredients for the BBQ sauce, so I decide to still give it a try using a bottled sauce. I used Sweet Baby Ray’s sauce and made the remainder of the recipe as stated. We cooked it over charcoal, which is preferred in this household, even though we have a grill that will do both charcoal and gas. Next, time I will try the homemade sauce, as I typically love homemade BBQ sauce. Even with bottle sauce it was very good! Thanks for sharing!
We made this into a sandwich! It was so good!!! All the different flavors worked so well together! Thanks!
Restaurant quality dish! I made this for my sister and her family on a recent visit and it was a big hit. I used a sharp cheddar, omitted the grilling seasoning and baked the chicken instead of grilling it (middle of winter and no broiler). Definitely will make this dish again!!!
Unbelievably tasty barbecue sauce. I have to admit, however, that I did things a little bit differently – I had brandy but no bourbon, so I just used the brandy, and it’s too cold at the moment to grill outside, so I baked the chicken in the sauce. It was DELICIOUS. I cut up some leftover bell peppers I needed to use up and spread them around the edges of the baking dish, added chicken and topped with the barbecue sauce, put some sliced onions on top, and baked at 350 for about 40 minutes before topping with cheese and baking another couple minutes until the cheese was melted. It was amazing. Spicy, sweet, and very flavorful. Thanks, Janine!
ABSOLUTELY LOVED IT! I didn’t have any bourbon at the house, so….I used capt morgan (lol)…and it turned out suprisingly well 🙂
FANTASTIC…the BBQ sauce alone was incredible…however, i did change up the recipe a bit. I pretty much followed the recipe for the sauce exactly (i don’t measure when i cook and i tweaked the recipe to my personal liking) but instead of grilling the chicken, i cubed it up, seasoned it with grill seasoning and then threw it in the crockpot with about 1/2 the sauce. I let that cook on high for about 2 hrs and then low for 2 more. I then removed all the chicken chunks from the crockpot and shredded it in a bowl with 2 forks, put in on a bun, topped it with some more of the BBQ sauce, placed a slice of smoked gouda and a slice of provolone, but it under the broiler for 2 minutes to melt the cheese, topped it with chopped red onions and then the top bun….best sandwich i’ve had in a longggggg time!! =)
So delicious! Took a while to make it the first time, but it smelled so good that no one minded the wait!
This was pretty good. We like extra spicy food so I used the whole small can of Chipotle peppers and the sauce. The marinade turns out to be more like a spicy, smokey, barbeque sauce. I think this would be even better on ribs!
I really liked this recipe, except for changing the ketchup to diced tomatoes like some of the other reviewers suggested i followed it exactly and i found that i really think ketchup would have worked better because it would have been easier to baste on as i was grilling the chicken. I will follow the recipe to the T next time!! Thanks for the really good tastes in this marinade!!
It was definitely good but not great. Maybe kick up the spice to make it different? I did like the onion and cheese addition.
Took it over to a friends house to grill for dinner. There were no leftovers and everyone couldn’t stop saying how good they were!
Well this was awesome! I have to admit I just kind of used this as a guideline. I found a similar recipe online at thepioneerwoman. She makes it with a honey mustard marinade. I didn’t feel like taking the time to make the sauce so I used regular bbq sauce (half that way half w/ honey mustard). I made mine on the stove top because it is way too cold to grill outside. So here is what I did, it was super simple and super tastey. I cut up my bacon into 1 inch chunks, friend, set aside. Poured most of the grease out, but left some to make the chicken in. Cooked the marinaded chicken (which I had pounded for more even cooking) and cooked about 5 minutes total. Put on a sheet pan, sprinkled on bacon (so much better than bacon bits) and sprinkled on sharp cheddar cheese. Put in the oven at 400 for about 5 minutes so bacon was sizzling and cheese was melted. It was fantastic! I’m sure it would be even better with the great sauce from this recipe!
This recipe is excellent, I usually double the amount of sauce to spread over the chicken after cooking. It’s a favorite amongst my family!
We made the recipe as written – best chicken I’ve ever eaten.