Ingredients Jump to Instructions ↓

  1. For the spice rub:

  2. 3 tbsps ground cinnamon

  3. 3 tbsps ancho chilli powder

  4. 3 tbsps pasilla chilli powder

  5. 3 tbsps ground cumin

  6. 3 tbsps ground coriander

  7. 3 tbsps ground ginger

  8. 1 tbsp ground cloves

  9. 1 tbsp ground fennel seed

  10. 2 tbsps garlic powder

  11. 2 tbsps onion powder

  12. 1 tbsp allspice

  13. 1 tsp chile de arbol

  14. 3 tbsps brown sugar

  15. 2 tbsps rock salt

  16. 2 tbsps coarsely ground black pepper

  17. 1 tsp cayenne pepper

  18. For the barbecue sauce:

  19. 30ml rapeseed oil

  20. 1 medium spanish onion, coarsely chopped

  21. 3 cloves garlic, coarsely chopped

  22. 120ml bourbon, plus

  23. 250ml ketchup

  24. 85ml water

  25. 2 tbsps ancho chilli powder

  26. 1 tbsp paprika

  27. 1 tbsp dijon mustard

  28. 15ml red wine vinegar

  29. 15ml worcestershire sauce

  30. 1 tinned chipotle chilli in adobo, chopped

  31. 2 tbsps dark brown sugar

  32. 15ml honey

  33. 15ml treacle

  34. For the chicken:

  35. 3 bone-in, skin-on chicken breasts

  36. 3 bone-in, skin-on chicken thighs

  37. 3 bone-in, skin-on chicken legs

  38. 60ml rapeseed oil

  39. Rock salt and freshly ground black pepper

  40. Sixteen spice rub, recipe follows

  41. Barbecue sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Bourbon bbq chicken with sixteen spice rub For the spice rub:

  2. 1) Whisk all the spice rub ingredients in a small bowl.

  3. For the barbecue sauce:

  4. 1) Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 120ml of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes.

  5. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.

  6. Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste.

  7. Pour into a bowl, add the remaining 30ml of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

  8. For the chicken:

  9. 1) Preheat the griddle to medium heat.

  10. Brush the chicken with the 60ml of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Griddle the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.

  11. Arrange on a serving platter and serve.


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