Roasting in bacon drippings with fresh herbs and garlic infuses this chicken with serious flavor.
Barbecue Skillet Chicken
Yields: 4-6 servings
Ingredients
- ¼ cup bacon drippings
- 1 (3- to 4-pound) whole chicken, backbone removed and halved
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 small red onion, cut into wedges
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- ½ cup Bourbon Bacon BBQ Sauce (recipe follows)
- Bourbon Bacon BBQ Sauce, to serve
Instructions
- Preheat oven to 500°.
- In a 12-inch cast-iron skillet, melt bacon drippings over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Place chicken, skin side down, in skillet; add onion, garlic, and rosemary. Place another 12-inch cast-iron skillet on top; cook for 5 minutes. Carefully transfer both skillets to oven.
- Roast for 15 minutes.
- Carefully remove from oven. Remove top skillet, turn chicken, and brush with Bourbon Bacon BBQ Sauce. Bake until a meat thermometer inserted in thickest portion registers 165°, about 10 minutes more. Serve with additional Bourbon Bacon BBQ Sauce.
Bourbon Bacon BBQ Sauce
Yields: 2 cups
Ingredients
- 4 slices thick-cut bacon, finely chopped
- 1 cup chopped yellow onion
- 1 clove garlic, minced
- ½ cup firmly packed light brown sugar
- ½ cup ketchup
- 3 tablespoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons molasses
- 3 tablespoons bourbon
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
Instructions
- In a small Dutch oven, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Add onion to Dutch oven; cook, stirring occasionally, until tender, about 4 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in bacon, brown sugar, and all remaining ingredients; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, 25 to 30 minutes. Refrigerate for up to 2 weeks.
