Recipe From foodnetwork.com
Provided by Bobby Flay
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 36
Recipe From foodnetwork.com
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot.
Recipe From food.com
Provided by felly smarts
Categories Chicken Thigh & Leg
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
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- Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
- Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
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Robert William Flay (born December 10, 1964), is an American celebrity chef, restaurateur, and reality television personality.Flay is the owner and executive chef of several restaurants and franchises, including Bobby's …
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