Barbecue Skillet Chicken

Roasting in bacon drippings with fresh herbs and garlic infuses this chicken with serious flavor.

Barbecue Skillet Chicken
Yields: 4-6 servings
  • 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
  1. Preheat oven to 500°.
  2. 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.
  3. Roast for 15 minutes.
  4. 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
  • 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
  1. 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.
  2. 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.



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