Smoked Chicken With Chipotle, Peach & Bourbon BBQ Sauce Recipe

INGREDIENTS:

• 12-20 chicken legs

For the Dry Rub:

• 1/4 cup brown sugar
• 2 Tbsp paprika
• 1 T cumin
• 1/2 tsp cayenne pepper
• 1 Tbsp garlic powder
• 1 Tbsp dry mustard
• 2 tsp salt
• 2 tsp pepper

For the Chipotle Peach Barbecue Sauce:

• 1 teaspoon olive or vegetable oil
• 3/4 cup chopped Vidalia or other sweet onion
• 2 garlic cloves, minced
• 1 cup ketchup
• 1 12 oz jar peach preserves
• 1/2 cup bourbon
• 2 tablespoons fresh lemon juice
• 2 Tbsp mild-flavored (light) molasses
• 2 Tbsp brown sugar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1 tsp finely grated lemon peel
• 1 to 2 canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from can (I originally made this with one chile to not make it too hot for more sensitive palates; everyone thought it could use the additional heat so now I make it with 2)
• 1 teaspoon liquid smoke (optional)1 teaspoon dry mustard

INSTRUCTIONS:

Make the Dry Rub:

1. Combine the brown sugar, paprika, cumin, cayenne, garlic powder, dry mustard, salt and pepper in a container and mix well.
2. Make the Chipotle Peach Barbecue Sauce:
3. In a medium saucepan, heat the olive oil and saute the onions until translucent. Add the garlic and continue to cook for just a minute; do not let it turn brown.
4. Add the ketchup, peach preserves, bourbon, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles with adobo sauce, liquid smoke and dry mustard.
5. Reduce heat to medium-low and simmer 20-25 minutes until thickened, stirring often. Season sauce to taste with salt and pepper.

Make the Chicken:

1. Put the chicken legs into a large ziploc bag or bowl.
2. Season the chicken generously with the rub and make sure all the pieces get covered. Put the chicken in the fridge for 4-24 hours.
3. Preheat your smoker and place the seasoned chicken legs on the smoker racks.
4. Smoke for 2 hours; remove from smoker and put the legs into a large dish, generously slather with the Chipotle Peach Barbecue sauce and cover with foil.
5. Put the dish of legs into the smoker for another half hour or until done (should register 165 degrees internally).
6. Serve with additional sauce.

Source: Creative Culinary

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