Chipotle Chicken with a Smoky Mountain Twist

Ingredients 0/16

Step 1

Lightly heat a teaspoon of olive oil in a large skillet over medium heat. Toss in the garlic and onion, cooking and stirring until the onion softens and becomes translucent—this should take about 5 minutes. Carefully pour in the bourbon and let it simmer for 10 minutes. Keep a lid nearby just in case the bourbon flame flares up.

Step 2

Add the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar to the skillet. Bring everything to a boil, then lower the heat to medium-low and let it simmer gently for about 15 minutes. Once done, pour the sauce into a bowl and pop it in the fridge until it’s cool, around half an hour.

Step 3

While the sauce chills, season your chicken breasts with your favorite grill seasoning and place them in a shallow dish. Pour most of the cooled sauce over the chicken—save about a cup for basting later—and turn the pieces to coat them well. Cover and refrigerate the chicken for at least two hours to soak up all those flavors.

Step 4

When you're ready to cook, start crisping up some bacon in a large skillet over medium-high heat. Cook it evenly until it’s nice and crispy, then drain it on paper towels and set aside.

Step 5

Fire up your grill to medium-high. Take the chicken out of the marinade and discard any leftover liquid. Grill the chicken, basting it with the reserved sauce as it cooks. It should take about 10 minutes per side, or until the center is no longer pink and the juices run clear.

Step 6

While the chicken grills, brush some olive oil over thick onion slices and secure the rings with toothpicks so they hold together. Place them over indirect heat on the grill and cook until they’re soft, which usually takes about 15 minutes.

Step 7

To serve, plate the chicken and top each piece with a grilled onion slice, two strips of bacon, and a slice of provolone cheese. Don’t forget to take out the toothpicks before digging in!