Organic chicken is in the fridge, and needs to be grilled. Easy — but how to do it so that it’s not just plain old grilled chicken again?
Add sriracha. And bourbon!
It’s not quite that simple, but almost. How about adding “healthy” to the mix, too? And delicious? That’s always a requirement, isn’t it?
One of the great things about chicken is that it takes on flavors from a marinade so well. But it can be tough to keep it healthy at the same time. And by healthy, we’re talking no sugar, no extra fat and low levels of sodium.
We can do this! Using organic whenever possible, we’ll combine apple for sweetness along with onion and coffee for some depth, salt and pepper, and a touch of white wine or champagne vinegar. Then, add some bourbon for some extra flavor and sriracha for heat with good flavor.
Peeling the apple and onion, then cutting them into about 8 pieces each, I added them to my new Vitamix blender and pureed them. Then I added half a cup of brewed coffee and 1/4 cup of bourbon. This blended on high for about 30 seconds before adding salt and pepper and about a teaspoon of sriracha (this is easy to adjust to taste) and about 2 tablespoons of champagne vinegar. This all blended for another 2 minutes on high. The Vitamix actually heats it all up! OK, maybe you don’t have a Vitamix. A regular blender will work and the sauce can be heated on the stove in a pan. After it’s all blended, the sauce should have a bit of a bite to it. The heat will subside once the sauce is added to the chicken.
Once the sauce is together, it’s a simple matter to marinate the chicken. The chicken goes into a dish and gets covered with the sauce. Make sure the chicken is well coated, then cover the dish and refrigerate, turning every 30 minutes.
In the last 15 minutes, fire up the grill to 350-400 degrees. Set apple wood or pecan wood on the outside grates, with the inside grates ready for the chicken, set to low-medium. The chicken goes right on the grates for about 8-10 minutes per side, until it’s at about 150 degrees internal temperature.
At this point, brush the sauce liberally on the chicken, turning it every minute or so and brushing more sauce on until it reaches 160-165 degrees internal temperature. And it’s done!
Let the chicken rest for at least 5 minutes under foil, then serve and enjoy!
This is an odd sauce in a way. It won’t burn quite as readily as a sugar-based sauce and it’s actually very healthy. The coffee might sound strange but it really grounds the sauce with a pleasant earthiness. This sauce is good on other meat like pork or salmon as it is on chicken.
Sriracha bourbon sauce livens up grilled chicken.
- 1 large apple, peeled, cored and cut into 8 pieces
- 1 medium onion, peeled and cut into 8 pieces
- 1/4 cup bourbon
- 1 teaspoon sriracha sauce
- 1/2 cup freshly brewed coffee
- 2 tablespoons champagne or white wine vinegar
- Salt and pepper
- Put the apple and onion into a blender or food processor, then add the bourbon, sriracha, coffee, vinegar and salt and pepper.
- Blend until thoroughly combined. Simmer for 5 minutes to slightly thickened. Adjust the sriracha to taste, ensuring that there's a good amount of heat as it will diminish as the chicken cooks.