You will love this recipe if like your meals packed with intense flavor! This chicken has a smoky, spicy, sweet taste that my family raves about. We hope you and yours enjoy it also!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.

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  • Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.

  • Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.

  • Preheat an outdoor grill for medium-high heat.

  • Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.

  • To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

697 calories; 21.9 g total fat; 127 mg cholesterol; 3457 mg sodium. 59.1 g carbohydrates; 49.5 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2008
Mmmmm...sooo good. I've been making a quick and easy version of Smoky Mtn. Chicken for years with just a bottled BBQ sauce. But this BBQ sauce was sooo good and sooo worth the effort- and it was actually very little effort. I will make extra batches of the sauce and keep them on hand for all my BBQ sauce needs. Read More
(23)

Most helpful critical review

Rating: 3 stars
09/08/2009
What NOT to do. I only thought this dish was ok but I have say that I also had to substitute some ingredients the fire on our grill was too low and I didn't use the onion or cheese on top. I didn't have enough catchup any brandy or any chipotle in adobe sauce. I subbed: Tomato paste with 1 can of water; Cooking Sherry; S Bend Sauce - a flavorful Barbados brand yellow hot sauce. It was too tomatoe-y for my taste and not sweet at all. Since my fire was too low I didn't get the caramelizing on the meat like I thought I would. I tried it again the next day with the cheese...still only ok. Sorry! Read More
76 Ratings
  • 5 star values: 60
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2008
Mmmmm...sooo good. I've been making a quick and easy version of Smoky Mtn. Chicken for years with just a bottled BBQ sauce. But this BBQ sauce was sooo good and sooo worth the effort- and it was actually very little effort. I will make extra batches of the sauce and keep them on hand for all my BBQ sauce needs. Read More
(23)
Rating: 5 stars
07/10/2008
Mmmmm...sooo good. I've been making a quick and easy version of Smoky Mtn. Chicken for years with just a bottled BBQ sauce. But this BBQ sauce was sooo good and sooo worth the effort- and it was actually very little effort. I will make extra batches of the sauce and keep them on hand for all my BBQ sauce needs. Read More
(23)
Rating: 5 stars
01/03/2011
ABSOLUTELY LOVED IT! I didn't have any bourbon at the house so....I used capt morgan (lol)...and it turned out suprisingly well:) Read More
(19)
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Rating: 5 stars
11/11/2008
Delish but I must confess. I misread the recipe and added 1 tablespoon of the adobo sauce. It tasted great though. I made this twice in a row and still just could not get enough of it. The first time I made it without the cheese and bacon the second time with it. It's much better with cheese and bacon!! Read More
(14)
Rating: 5 stars
04/12/2008
This recipe is packed with flavor! I used cheddar instead of provolone and skipped the bourbon. It's so good. Read More
(11)
Rating: 5 stars
10/16/2007
Great blend of flavors with just the right amount of bite. I didn't bother with the topping of bacon red onion or provolone cheese and it was scrumptous. I did use only 1 cup of ketchup and added 1 cup of Cattleman's Smoke House Barbeque Sauce. I think using 2 cups of ketchup would have made it too strong with tomato flavor. Thanks for the recipe Janine! Read More
(10)
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Rating: 4 stars
09/04/2007
When I made the sauce it was very spicy I was surprised after I cooked the chicken with it that it was not as spicy any longer. The recipe was wonderful! Read More
(9)
Rating: 5 stars
06/09/2009
This was great. The whole family loved it. Prefer spicier food so I used half a can of Chipotle with adobo sauce. Otherwise made exactly as the recipe stated. Used the other half can of chipotle in my mashed potatoes. Thanks for a great recipe. Will try this again and try it on a pork loin!! Read More
(7)
Rating: 5 stars
02/07/2011
Unbelievably tasty barbecue sauce. I have to admit however that I did things a little bit differently - I had brandy but no bourbon so I just used the brandy and it's too cold at the moment to grill outside so I baked the chicken in the sauce. It was DELICIOUS. I cut up some leftover bell peppers I needed to use up and spread them around the edges of the baking dish added chicken and topped with the barbecue sauce put some sliced onions on top and baked at 350 for about 40 minutes before topping with cheese and baking another couple minutes until the cheese was melted. It was amazing. Spicy sweet and very flavorful. Thanks Janine! Read More
(7)
Rating: 4 stars
04/28/2009
This was delicious but it requires a lot of ingredients I don't keep on hand (whiskey 2 cups of ketchup...) I didn't feel like amount of money time and effort that went into making the sauce was worth the end result. Again it tasted great; it wasn't bad in any way it just was not as good as I would expect for something requiring that much effort. Read More
(7)
Rating: 3 stars
09/08/2009
What NOT to do. I only thought this dish was ok but I have say that I also had to substitute some ingredients the fire on our grill was too low and I didn't use the onion or cheese on top. I didn't have enough catchup any brandy or any chipotle in adobe sauce. I subbed: Tomato paste with 1 can of water; Cooking Sherry; S Bend Sauce - a flavorful Barbados brand yellow hot sauce. It was too tomatoe-y for my taste and not sweet at all. Since my fire was too low I didn't get the caramelizing on the meat like I thought I would. I tried it again the next day with the cheese...still only ok. Sorry! Read More