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Smoky Mountain Chipotle Chicken

Recipe By: Janine   Photo By: DIZRICH
You will love this recipe if like your meals packed with intense flavor! This chicken has a smoky, spicy, sweet taste that my family raves about. We hope you and yours enjoy it also!
 
  • Prep: 35 Minutes
  • |
  • Cook: 50 Minutes
  • |
  • Total: 3 hours 55 Minutes
 
4
 
 
  • 1 teaspoon olive oil
    •
  • 4 cloves garlic, minced
    •
  • 1/2 onion, grated
    •
  • 1/2 cup bourbon
    •
  • 1/4 cup cider vinegar
    •
  • 2 cups ketchup
    •
  • 1/4 cup Worcestershire sauce
    •
  • 1 tablespoon liquid smoke flavoring
    •
  • 1 chipotle pepper in adobo sauce, minced
    •
  • 1 teaspoon adobo sauce from canned chipotle peppers
    •
  • 1/4 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
    •
 
  1. 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.
  2. 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.
  3. 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.
  4. Preheat an outdoor grill for medium-high heat.
  5. 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.
  6. 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.
Note
Try this recipe with our Bush's® Black Bean Fiesta® Grillin' Beans® - black beans simmered in a zesty chipotle sauce with crisp corn and red peppers. View Product Details Here
Nutrition Information
 
 
More Reviews (48)
Reviewed By: Karina7268
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!! =)
Reviewed By: Elizabeth C.
So delicious! Took a while to make it the first time, but it smelled so good that no one minded the wait!
Reviewed By: Mary M
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!