Recipe: Yummy Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe). Roasted Chicken Chicken Recipes Poultry Roasting Whiskey Recipes Fruit Peach Recipes Main Dish. Peach-Whiskey Barbecue ChickenA quick-and-easy barbecue chicken, spiked with peach preserves and plenty of Jack. Best-selling cookbook author uses peaches, whiskey on her BBQ chicken thighs.

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) Pot Pie by Ree Drummond / The Pioneer Woman, via Flickr: I used a bit more flour for a thicker filling and let it cool. BBQ Whiskey Chicken Thighs. by: bethmichelle. Add bbq/whiskey mixture to chicken thighs and stir to coat. You can cook Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

  1. You need 10 of chicken thighs, bone in, skin on.
  2. You need 2 T. of Olive oil.
  3. It’s 2 T. of Butter.
  4. Prepare 1 of yellow onion, diced.
  5. You need 1 c. of Whiskey.
  6. You need 16 oz. of BBQ sauce.
  7. You need 16 oz. of Jar peach preserves.
  8. It’s 1/2 c. of Water.
  9. You need 2 T. of Worcestershire sauce.
  10. You need 4 cloves of garlic.
  11. You need of Green onions, garnish-finish.

The chicken thighs were tender, and the barbecue sauce had just the right balance of savory and sweet (from peach jam), with another layer of flavor from Place chicken thighs, four at a time, in the pot, skin side down. This crispy oven bbq chicken recipe uses only TWO INGREDIENTS – barbecue sauce and chicken (plus a little Bone-in, skin on chicken thighs and drumsticks are the best for juicy chicken every time. Recipe and basting technique adapted from Ree Drummond's Oven BBQ chicken recipe. Food Network host Ree Drummond's Peach-Whiskey BBQ Chicken is full of flavor, with a kick.

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) step by step

  1. Brown thighs in skillet on both sides in the oil and butter. Don't crowd the pan. Do it in stages. Remove thighs to 10 x 15 lasagna pan. (My 9 x 13 Pyrex was not large enough.).
  2. Once all chicken is seared and in the roasting pan, drain about half the fat out of the skillet and return to the heat. Cook your onions 2 minutes or so, to soften them a bit..
  3. Add whiskey to onions. Be careful if you use gas stove. Alcohol is highly flammable. Simmer to let the alcohol burn off and it will reduce just a bit..
  4. While that simmers, mix together the remaining ingredients (except green onion). Stir that sauce, preserve, garlic, and water mixture into your boozey onions..
  5. Once incorporated, dump this onion sauce on top of your chicken thighs in your roasting pan. (I first tried to fit them in my Pyrex. Took the picture, then changed everything into a bigger pan. Better safe, than sorry.).
  6. Cook at 300 degrees for one and a half hours. Serve with a ladle of sauce over the chicken and sprinkle with green onions. (If you remember them…which, of course, I never do.).

Serve it over a big plate of grits at your next backyard barbeque or family gathering, and be prepared to have guests coming back for more! Chicken, bacon, cheese and an amazing barbecue sauce make this a family favorite! The sauce can be made ahead and stored in the refrigerator. —Jolene Martinelli, Fremont, New Hampshire. Oven baked BBQ chicken thighs, cooked on convection to get an extra crispy skin, then brushed with a special BBQ sauce and These are absolutely the best baked BBQ chicken thighs I've ever made or tried anywhere. They are fall-off-the-bone tender and juicy inside, covered by a layer of crispy skin.

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