# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (approximately 2 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Cherry Bourbon BBQ Sauce
05 - 1 cup fresh or frozen pitted cherries (about 5 oz)
06 - ½ cup ketchup
07 - ¼ cup bourbon
08 - 2 tablespoons apple cider vinegar
09 - 2 tablespoons brown sugar
10 - 1 tablespoon soy sauce (use gluten-free if needed)
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon garlic powder
14 - ¼ teaspoon cayenne pepper (optional)
# Directions:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Combine cherries, ketchup, bourbon, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper in a medium saucepan. Simmer over medium heat for 10 to 12 minutes, stirring frequently until cherries soften and sauce thickens.
03 - Remove sauce from heat and blend until smooth using an immersion blender or food processor. Reserve ½ cup of sauce for serving and retain remaining sauce for basting.
04 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, kosher salt, and black pepper.
05 - Place chicken skin-side down on the grill. Cook for 5 to 6 minutes per side over medium-high heat. Then lower heat to medium-low or move chicken to indirect heat zone.
06 - Brush chicken generously with cherry bourbon BBQ sauce. Grill, turning and basting every 5 minutes for 15 to 20 minutes more, until internal temperature reaches 165°F and skin is caramelized.
07 - Remove chicken from grill and let rest for 5 minutes. Serve with reserved sauce.
