Grilled Chicken with Smoky Chipotle-Whiskey BBQ Sauce

Grilled Chicken with Chipotle-Whiskey BBQ Sauce

Ingredients

For the Chipotle-Whiskey BBQ Sauce:

• 2 tbsp avocado oil
• 1/2 cup white onion, very finely diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1.5 cups strained tomatoes (such as Pomi)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 3 tbsp apple cider vinegar
• 2 tbsp coconut sugar
• 1/4 cup whiskey (the recipe uses TX Whiskey as a personal favorite)

For the Chicken:

• 3 lbs chicken thighs, bone-in and skin-on
• 3 tbsp avocado oil
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

Make the Chipotle-Whiskey BBQ Sauce

1. Heat a saucepan over medium heat and add the avocado oil. Once hot, add the finely diced onion and cook, stirring, until soft and translucent, about 3 minutes.
2. Add the minced garlic and cook for another 30–60 seconds until fragrant. Stir in the minced chipotle peppers, strained tomatoes, kosher salt, black pepper, and ground cumin.
3. Add the apple cider vinegar, coconut sugar, and whiskey. Stir to combine and bring the mixture to a gentle simmer.
4. Reduce the heat to low and let the sauce simmer for 5–10 minutes, stirring occasionally, until the sugar dissolves and the flavors meld together. Remove from heat and set aside while you prepare the chicken.

Grill the Chicken

1. Preheat half of your grill to medium-high, aiming for about 350–400°F (175–200°C). This creates a two-zone fire so you can sear over direct heat and finish cooking over indirect heat.
2. Pat the chicken dry with paper towels. Drizzle with avocado oil and season both sides liberally with kosher salt and black pepper.
3. Place the chicken thighs skin-side down on the oiled grates over the direct heat. Cover and grill until the skin is well-marked and crispy, about 5–6 minutes.
4. Flip the thighs and move them to the cooler side of the grill (indirect heat). Close the lid and continue grilling until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, approximately 20–25 minutes. Turn the pieces halfway through cooking.
5. About halfway through the indirect cooking time, baste the tops of the thighs with the chipotle-whiskey BBQ sauce. Reserve about 1 cup of sauce for serving. Baste once more during the last two minutes of cooking for a glossy finish.
6. Remove the chicken from the grill and let it rest for 5–10 minutes to allow the juices to redistribute. Serve with the reserved BBQ sauce on the side.

Tips, Variations, and Serving Suggestions

This sauce is flexible: adjust the number of chipotle peppers to control heat, substitute brown sugar if you don’t have coconut sugar, or use a different spirit if you prefer. When cooking with whiskey, most of the alcohol will evaporate during simmering, leaving the concentrated flavor behind. If you’re serving to guests who avoid alcohol, omit the whiskey and replace it with a splash of extra apple cider vinegar and a teaspoon of molasses for depth.

Serve the chicken with classic summer sides like grilled corn, potato salad, coleslaw, or a fresh watermelon salad. Leftovers keep well refrigerated for 3–4 days and can be reheated gently in a covered dish in a 325°F oven or warmed on the stovetop with a splash of water to maintain moisture.

Notes

Nutrition information is approximate. For best results, use bone-in, skin-on thighs for flavor and juiciness. If using boneless thighs or breasts, reduce grill time and monitor temperature closely to avoid overcooking.