Barbecue Chicken with Onion-Bacon Jam
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 318
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 25
- Cholesterol
- 82
- Sodium
- 451
- Total: 40 min
- Active: 40 min
Ingredients
For the Chicken:
Olive oil, for the grill
2 tablespoons packed brown sugar
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground black pepper
For the Onion-Bacon Jam:
1 tablespoon extra-virgin olive oil
4 slices thick-cut bacon, chopped
2 onions, chopped
1 teaspoon chopped fresh thyme
3 tablespoons bourbon
Kosher salt and freshly ground black pepper
2 tablespoons packed brown sugar
1/3 cup apple cider vinegar
1 teaspoon Worcestershire sauce
Directions
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the brown sugar, chili powder, smoked paprika, mustard powder, garlic powder and cayenne in a small bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the sugar mixture; set aside while you make the onion-bacon jam.
- Make the onion-bacon jam: Heat the olive oil in a medium dutch oven over medium heat. Add the bacon and cook until crisp, 5 to 7 minutes. Remove to paper towels. Pour out all but about 2 tablespoons fat, then add the onions and cook over low heat, stirring, until caramelized, 20 to 25 minutes. Stir in the thyme and bourbon; simmer 1 minute. Season with salt and black pepper. Stir in the bacon, brown sugar, cider vinegar, Worcestershire sauce and 1/4 cup water; simmer 2 more minutes.
- Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the onion-bacon jam.