Homemade Whisky BBQ Sauce

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Sticking with the tradition of homemade and store bought, I made this BBQ sauce and bought a rotisserie chicken.  You can use this in the crock pot, add it to store bought, make chicken wings out of it or use it to top any protein!

I mean I just had to make a great BBQ sauce for the 4th of July!  I knew I didn't have it in me to make an entire spread but again, I love to put my spin on things, and BBQ sauce is one of my favorite ways to do it!  This one offers a nice kick, but is easily tweaked if you want to tone down the spice.

  • 2 tbsp olive oil
  • 1/2 yellow onion
  • 2 jalepeno peppers, diced (remove veins if you don't like it spicy)
  • 2 cloves garlic, minced
  • 2 cups organic ketchup
  • 3/4 cup apple cider vinegar
  • 3-6 chiles in adobo, plus sauce they are packed in 
  • 1/4 cup whisky (I used Bulleit)
  • 1 tsp GF soy sauce
  • 1 cup chicken stock (more for thinning sauce if you like it thinner)
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 1 tsp crushed red pepper flakes

In a large skillet over medium heat, place olive oil, chopped onion and jalepeno in pan, sautee until translucent.  Add garlic and sautee another two minutes.  Once softened, add dry mustard, paprika, red pepper flakes, garlic powder and pepper, sautee for another minute and remainder of ingredients, ketchup through chicken stock.  Reduce heat and cover.  Simmer for 30 minutes stirring occasionally.

Taste and adjust seasonings.  Simmer another 15 minutes.  Let cool completely and place in blender, I prefer a smooth textured sauce, if you like it a little chunky, keep it as is.  Pulse until smooth, add more chicken stock by the 1/4 cup if sauce is too thick.  Place in a jar and store in the fridge for up to a week.  Stay tuned for my 4th of July chicken sliders.

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