Bourbon Chicken
1 chicken, 3 to 4 pounds cut in pieces 2 cups of the bourbon sauce made with: 2 Tablespoons lard or
vegetable shortening 1 onion, finely chopped 1 Tablespoon minced garlic 14 ounces tomato puree
1/2 cup Worcestershire sauce 2 Tablespoons cider vinegar
2/2 cup yellow mustard
3/4 cup firmly packed brown sugar
4/4 cup bourbon 2 Tablespoons each hot red chilli powder and mild red chilli pepper 2 drops liquid
smoke flavour
For the sauce: Place lard in a large non-aluminium saucepan and saute onion and garlic until soft,
about 10 minutes. Add remaining ingredients and continue to cook an additional 30 minutes.
Cooking the chicken: Wash chicken and pat dry. In a large bowl, massage Bourbon Sauce into chicken
with your hands. Cover and refrigerate 8 to 12 hours.
Prepare fire for indirect-heat method of cooking. Remove chicken from sauce; reserve sauce. Remove
excess sauce from chicken. Brown chicken on all sides over direct heat (about 5 minutes). Place
chicken over indirect heat and close lid. Turn and baste chicken with reserve sauce every 10 minutes
for a total of 45 minutes to 1 hour.
Note: If you can't find the two strengths of chilli powder and pepper, substitute 3 Tablespoons
ground cayenne pepper total. Stir. Allow to rest for an hour before using. Sauce is strong, so
consider serving it on the side.
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