Back To The Table with Chef Bud: Spicy Bourbon Chicken
- 4 6 oz Boneless Skinless Chicken breast
- 1 tspn kosher salt
- 1 tspn McCormick Pepper Supreme
- ¾ C sweet onion, chopped
- 2 Tblspns garlic, minced
- 1 ½ C fresh peaches, peeled, pitted and sliced
- 3 Tblspns brown sugar
- 3 Tblspns bourbon
- 2 Tblspns cider vinegar
- 2 Tblspns ketchup
- 1 Tblspn lime juice
- 2 tspn oil
- 1 ½ tspn Worcestershire sauce
- ½ tspn McCormick crushed red pepper
Heat 1 tspn of oil in a saucepan over medium-high heat. Saute sweet onion and garlic for 3-5 min. Add the peaches, sugar and vinegar. Bring to a boil and reduce, about 15 minutes. Add the bourbon, cider vinegar, ketchup, Worcestershire and cook over medium heat for 2 minutes stirring occasionally. Remove from the heat and stir in the lime juice. Puree in the food processor. Let cool in the refrigerator, this can be made a day or two in advance.
Preheat grill to medium high heat
Oil chicken breast with 1 tsp of olive oil, season with kosher salt and Pepper Supreme mixture.
Baste chicken with some of the sauce as it grills on both sides.
Grill chicken breast until done and juices run clear.
Top with some of the sauce before serving!
Great simple dish for the summer! Serve it with a seasonal vegetable or even just a salad for a flavorful, cool and filling meal. It’s a simple and flavorful way to return “Back to the Table.”
You also have the chance to take Cooking Class With Chef Bud at Amarillo College. You can find more information here.
Also, check out Amarillo Grape and Olive for more chances to cook with Chef Bud.