In our ultimate barbecue sauce, smoky bourbon blends with spicy Thai chile for a powerful sauce tamed by the sweetness of brown sugar and peach preserves. It's perfect for lacquering juicy grilled chicken (see the recipe).
We recommend making the sauce in advance, so the flavors can meld—and never being without a jar during grilling season. The barbecue sauce will keep in the refrigerator for two weeks.
To learn more, read "All Up in Your Grill."
Bourbon-Chile Barbecue Sauce
Recipe from the Tasting Table Test Kitchen
Yield: 1½ cups
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
2 tablespoons unsalted butter
2 garlic cloves, minced
½ small yellow onion, minced
1 red Thai chile—stemmed, seeded and minced
⅔ cup ketchup
¼ cup dark brown sugar
¼ cup bourbon
2 tablespoons apple cider vinegar
2 tablespoons peach preserves
1 tablespoon honey
Kosher salt and freshly ground black pepper, to taste
1. In a medium saucepan, melt the butter over medium-high heat. Add the garlic, onion and chile, and cook until lightly golden, 8 minutes. Add the remaining ingredients and bring to a simmer. Cook, stirring often, until thickened, 15 minutes. Allow to cool completely before using to marinate or baste.
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