Anthony Bourdain once said, “Barbecue may not be the road to world peace, but it is a start.” There aren’t too many people who I’ve ever known that can disagree with that statement. There is something about a good barbecue that makes heavenly, a comfort food. And the only thing that can make barbecue better, is a good whiskey to go along with it.
In our first episode of Boozey, we want to combine a traditional pulled chicken recipe, with the flavors of ‘Four Grain Bourbon’ from local company Black Button Distillery, to make Bourbon Pulled Chicken Sliders.
You will need:
- 1 small onion, diced
- 4 garlic cloves, minced
- ½ cup of Black Button Bourbon
- 2 cups ketchup
- ¼ cup vinegar
- 2 tablespoons tomato paste
- ¼ cup Worcestershire sauce
- 1/3 cup brown sugar
- 2 tablespoons liquid smoke
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 lbs Chicken Breasts
- 1 lb of Cheddar cheese, shredded
- Package of slider rolls
For The Sauce (Makes 3 Cups)
- In a medium saucepan, combine the onion, garlic, and whiskey. Simmer over medium heat for about 7 minutes or until the onion becomes clear.
- Add the remaining ingredients and simmer for about 20 minutes. You will smell the ingredients come together into the BBQ sauce.
- Blend in a food processor or blender.
- Refrigerate for at least 1 day to blend the flavors.
- Season the chicken breasts with salt and place in the crock-pot.
- Pour just under 2 cups of the sauce over the chicken, cover, and cook on high for 3-4 hours.
- After, shred the chicken with a fork and let the chicken cook in the sauce on low for another 15-20 minutes. Slow and low is key here. The longer the chicken cooks on a warm or low setting, the more time the chicken soaks up the sauce.
- Serve on the slider buns with shredded cheddar on top. Use the remaining sauce to dip or top the chicken sliders.
- Bonus: For some extra flavor, top with coleslaw.
There you have it. This is a simple ‘throw it in and forget it’ recipe that creates a great meal. For best results, serve the sliders with the remainder of the bottle of Black Button Bourbon, because the only thing better than good food, is when that food is paired with a good whiskey.