I know it is citrus season when Blood Orange beauties start appearing in my supermarket…..along with Pomelos, Cara-Cara Oranges, Little Cuties, Tangerines, Grapefruit…..all packed full of Vitamin C for the dark days of Winter.
My citrus love affair continues in this post. I have been making salads with Pomelo, upside-down cakes with grapefruit, chocolates studded with candied orange peel, citrus salad dressings and today a deep-red-brown Blood Orange BBQ sauce laced with Bourbon and Chipotle Peppers in Adobo Sauce for the heat.
Not a heavy, ketchup based BBQ sauce but rather a lighter, more liquid sauce brushed on chicken before and during the roasting process. The results? Crisp skin, moist meat and lots of good sopping juices in the bottom of the pan.
Lordy mercy that color is just stunning! .
Cooked down to thicken before brushing over the chicken.
Any chicken will do…whole, fryer pieces, leg quarters or bone-in legs and thighs. I purchased the chicken I used here through my CSA “Fresh Harvest” (Nashville area). Organic all the way. I believe this BBQ sauce would be equally delicious on pork.
Blood Orange and Bourbon Chipotle BBQ Roasted Chicken
Ingredients for BBQ Sauce:
- 1 cup blood orange juice
- zest of one blood orange
- 2-4 chipotle peppers in adobo sauce, chopped (with some sauce)
- 1/3 cup pomegranate vinegar
- 1/2 cup brown sugar or honey
- sea salt & black pepper
- 1/4 cup bourbon whiskey
- 2 Tbsp butter
Directions for BBQ Sauce:
- Put all in ingredients in a saucepan and bring to a boil over medium high heat. Reduce heat to simmer and cook for 30 minutes until somewhat reduced. Stir often. Remove from heat and let cool. This BBQ sauce will keep chilled for up to 2 weeks.
Ingredients for Roasted Chicken:
2 to 3 chicken pieces for each person – 8 to 12 pieces or the equivalent as in chicken quarters or cut-up fryer pieces
Directions for BBQ Roasted Chicken:
- Preheat oven to 375 degrees.
- Rinse chicken pieces (leg quarters, half chickens, legs, thighs, cut up fryer pieces) and pat dry.
- Place chicken pieces, skin side up, in a shallow baking pan that has been sprayed with cooking spray.
- Brush chicken pieces with BBQ sauce. Sauce is not thick so apply a few coats. Place in oven and roast for 45 minutes, basting with BBQ sauce every 15 minutes. Chicken will be crusty on the outside and juicy on the inside. Chicken juices should run clear. Serve chicken with good crusty bread for sopping pan juices and a side of cole slaw or rice.
Teresa Blackburn www.teresablackburnfoodstyling.com http://www.foodonfifth.com
16 thoughts on “Blood Orange & Bourbon Chipotle BBQ Roasted Chicken”
Delicious? Has to be.
Blood oranges have one of nature’s most stunning colors and turning them into a savory fiery BBQ sauce is another great way to get as much of their goodness into the kitchen to brighten up the taste buds in the winter months!
Teresa, this looks amazing! I don’t think orange is used nearly enough in poultry dishes. I’ve never tried it with chipotles… this is getting me excited!
Absolutely gorgeous chicken with all that yummy blood orange chipotle sauce!
Wow that color is so beautifully vibrant, and the ingredients just tantalizing!
Holy cow that looks amazing and absolutely gorgeous!
Yep, I like this and will be getting some blood oranges next trip to the grocery.
Teresa, it looks mouthwatering delicious 🙂
Citrus is one of the few consolations of winter, isn’t it? I’ve never much liked BBQ chicken, but I think you’ve made me reconsider.
Ditto Michelle, this recipe will give BBQ chicken a whole new meaning! I left a comment/question on the Cranberry Upside Down Cake. Did it come through?
this sauce is a welcome break from the thick tomatoey ones—nice and easy to boot! and I imagine it would be luscious over pork too. yum yum!
Wow Looks so good and delicious!!! Interesting recipe 🙂 Thank you for sharing this 🙂
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Oh that chicken does look good. Would you believe that we have hundreds of acres of citrus growing here in Vero Beach but I haven’t seen any blood oranges. Perhaps I’ll have to plant one in my backyard.
Love this. I would never have thought to use blood oranges in such a way. Thanks for sharing!