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+ servings

Grilled Chicken with Chipotle-Whiskey BBQ Sauce

Serves: 4 people
Prep Time15 mins
Cook Time30 mins


For the Chipotle-Whiskey BBQ Sauce:

  • 2 tbsp avocado oil
  • 1/2 cup white onion, very finely diced
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1.5 cups strained tomatoes (such as Pomi brand)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 3 tbsp apple cider vinegar
  • 2 tbsp coconut sugar
  • 1/4 cup TX Whiskey

For the Chicken:

  • 3 lbs chicken thigh, bone in and skin on
  • 3 tbsp avocado oil
  • 2 tsp kosher salt
  • 1 tsp black pepper


For the Chipotle Whiskey Sauce:

  • Heat a saucepan over medium heat with oil. Add the onions and garlic. Sautee, stirring, until the onions are tender, about 3 minutes. Add the chipotle peppers, strained tomatoes, salt, pepper, cumin, apple cider vinegar, coconut sugar and whiskey. Stir to combine. Let simmer on low heat until sugar has dissolved and flavors are well combined, 5-10 minutes. Remove from heat and set aside while you get the chicken going.

For the Chicken:

  • Preheat the half of your grill over medium high heat to 350-400 degrees F.
  • Pat dry the chicken. Drizzle with avocado oil. Season both sides generously with kosher salt and pepper.
  • Place chicken thighs, skin side down, on oiled grates over lit side of the grill. Grill, covered, until skin is well marked and crispy, 5 to 6 minutes. Turn thighs over, and transfer to unlit side of grill. Grill, covered, until a thermometer registers 165°F when inserted into thickest part of a chicken thigh, 20 to 25 minutes, turning halfway through grilling. Halfway through the cook time, use a brush to baste the tops of the chicken thighs with the BBQ sauce, reserving 1 cup for serving. Then, during the final two minutes of cook time, baste the tops one last time. Remove from grill, and let rest 5 to 10 minutes before serving.
  • Serve with the remaining BBQ sauce and ENJOY!