I’ve made BBQ sauce a few times, but I’d never written a recipe to go with them, so I decided with summer coming up – as soon as possible! – it was high time. I wanted to do a sweeter sauce, not something too spicy or smoky, so I decided to go the bourbon route. This is definitely a sweeter style sauce, if you want something a bit less sweet, then just cut back some on the molasses. The bourbon flavor is definitely there – if you want the alcohol to cook off completely you should let it cook a bit longer with the onions. Personally, I love the way this recipe comes out as written – it’s zesty, tangy, sweet and bourbony. What’s not to love?
I served this sandwich as a special on my food truck last week, and people went crazy about it. If you’re a BBQ lover and on the lookout for new, easy sauces to make at home, I highly recommend you try this one. It’s delicious.
(This recipe was originally published here on 02/13/2015)
- rotisserie chicken - 1, meat removed and hand shredded
- onion - 1/2 minced
- garlic cloves - 4, minced
- bourbon - 3/4 cup
- black pepper - 1/2 tsp
- ketchup - 2 cups
- cider vinegar - 1/3 cup
- molasses - 1/2 cup
- dijon mustard - 1/4 cup
- tabasco - 3 tbsp
- Worcestershire sauce - 2 tbsp
- paprika - 2 tsp
- Kaiser rolls - 4 large
- Put the onion, garlic and whiskey in a deep heavy bottomed skillet and cook over medium heat for about 10 minutes, or until the onion has softened completely.
- Add the remaining ingredients, bring to a boil, then reduce the heat and allow to simmer for about 30 minutes - stirring often.
- Add the shredded chicken and continue to cook for about 1 more hour, stirring often to make sure the chicken is constantly coated in sauce.
- Toast the Kaiser rolls on both sides, put some pickle chips on the bottom bun - pile high with chicken and serve.