Blood Orange & Bourbon Chipotle BBQ Roasted Chicken

This time of year we focus on the big day (Thanksgiving), followed immediately by holiday baking and gift giving—leaving little time for feeding oneself the other 50 days of the holiday season. Enter this easy and seasonal chicken dish by friend and contributor Teresa Blackburn of foodonfifth.com. As she is a genius in the kitchen—making mundane dishes beautiful and sexy—we frequently borrow recipes from her blog. This one contains a BBQ sauce made with seasonal citrus. According to Teresa, “This is not a heavy, ketchup-based BBQ sauce, but rather a lighter, more liquid sauce brushed on chicken before and during the roasting process. The results? Crisp skin, moist meat and lots of good sopping juices in the bottom of the pan.” It’s perfect for those harried holidays when, come nighttime, we relax in front of Netflix. And if you find yourself with just 2-4 people this Thanksgiving, the sauce is perfect basted on a whole chicken—a great alternative to a turkey.
Photography By Teresa Blackburn | October 31, 2016

Ingredients

  • 1 cup blood orange juice (about 4 oranges)
  • zest of one blood orange
  • 2-4 chipotle peppers in adobo sauce, chopped
  • ¼ cup pomegranate or orange balsamic vinegar
  • ½ cup brown sugar or honey
  • sea salt and black pepper
  • ¼ cup bourbon whiskey
  • 2 tablespoon butter
  • 10 chicken pieces or 4 leg quarters

Preparation

1. Combine all ingredients except chicken in a saucepan and bring to a boil over medium high heat. Reduce heat to simmer and cook for 30 minutes until slightly reduced, stirring frequently. Remove from heat and let cool (or chill for up to 2 weeks).

2. Preheat oven to 375 degrees.

3. Place chicken pieces, skin side up, in a shallow baking pan. Brush chicken pieces with BBQ sauce. Sauce is not thick so apply a few coats. Place in oven and roast for 45 minutes, basting with BBQ sauce every 15 minutes. Serve chicken with good crusty bread for soaking up pan juices and a side of rice.

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Sunday Roast Chicken with Citrus

We love this bright chicken recipe from Nashville cook Teresa Blackburn. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula...

Ingredients

  • 1 cup blood orange juice (about 4 oranges)
  • zest of one blood orange
  • 2-4 chipotle peppers in adobo sauce, chopped
  • ¼ cup pomegranate or orange balsamic vinegar
  • ½ cup brown sugar or honey
  • sea salt and black pepper
  • ¼ cup bourbon whiskey
  • 2 tablespoon butter
  • 10 chicken pieces or 4 leg quarters
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