Bourbon Honey Heat BBQ Chicken & Buttery Garlic Mash

Elaboració

1. 01
   Pas 1Peel and boil potatoes

   Peel the Yukon Gold potatoes and cut them into chunks. Place them in a pot of salted water and boil until fork tender.

   nata per muntar
2. 02
   Pas 2Season and sear chicken28 min

   Season the chicken leg quarters with garlic powder, onion powder, paprika, salt, and black pepper. Drizzle with olive oil. Sear skin-side down in a hot pan until golden.

   Nota

   Fry at 380°F for 28 minutes as noted

   quart de pollastreall en polsceba en polspebre vermell dolçsalpebre negreoli d'oliva
3. 03
   Pas 3Make garlic cream sauce

   In a pan, melt butter and add heavy cream. Season with garlic, salt, and black pepper. Stir until combined.

   patata113 g de 680 galljulivert
4. 04
   Pas 4Prepare BBQ sauce

   In a pan, combine ketchup, bourbon, brown sugar, honey, apple cider vinegar, Worcestershire sauce, dark soy sauce, Dijon mustard, paprika, onion powder, garlic powder, red chili salt, black pepper, and red pepper flakes. Add butter and stir to combine.

   quètxupbourbonsucre morèmelvinagre de pomasalsa Worcestershiresalsa de sojamostassa de Dijonpebre vermell dolç2.5 g de 5 gceba en pols1 g de 3.5 gall en pols1.5 g de 4.5 gRed chili saltpebre negre0.5 g de 0.8 gflocs de xilemantega14 g de 241 g
5. 05
   Pas 5Mash the potatoes

   Drain the boiled potatoes and mash them. Gradually add softened butter 2 tablespoons at a time, mixing until smooth. Add the garlic cream sauce and continue mashing until creamy. Season with salt and black pepper to taste.

   nata per muntarpatata113 g de 680 gallsalpebre negre
6. 06
   Pas 6Finish and serve

   Spoon the buttery garlic mash onto a plate. Top with the seared chicken and generously drizzle with the bourbon honey BBQ sauce. Garnish with the garlic butter mixture made from melted butter, minced garlic, chopped fresh parsley, garlic sea salt, and black pepper.

   quart de pollastrequètxupbourbonsucre morèmelvinagre de pomasalsa Worcestershiresalsa de sojamostassa de DijonRed chili saltflocs de xilemantega113 g de 241 gpatata113 g de 680 gjulivertsal marina