Smoky Southern Grill Dinner: Copycat Whiskey BBQ Chicken & Beer Can Mac ‘n Cheese

Allergens

Dairy, Gluten (in panko breadcrumbs)

Ingredients

• 6 bone
• in chicken breasts 1 (16 oz) package macaroni noodles 3 cups shredded sharp cheddar cheese 1 cup panko breadcrumbs 2 tbsp chopped fresh parsley Salt and pepper, to taste Whiskey BBQ Sauce: 1 cup ketchup 1/2 cup whiskey 1/4 cup apple cider vinegar 1/4 cup brown sugar 1 tbsp Worcestershire sauce 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp ground black pepper 1/2 tsp cayenne pepper (optional) Beer Can Mac 'n Cheese Sauce: 4 tbsp unsalted butter 4 tbsp all
• purpose flour 3 cups whole milk 1 cup beer (preferably a light lager) 8 oz cream cheese, cubed and softened 4 cups shredded sharp cheddar cheese Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together all Whiskey BBQ Sauce ingredients. Set aside.
2. Preheat your grill to medium high heat (around 375°F) and oil the grates. Season chicken breasts with salt and pepper, then place them on the grill. Grill for 10 minutes, then brush generously with Whiskey BBQ Sauce. Flip the chicken and continue grilling for another 10 12 minutes, or until fully cooked through, basting occasionally with more sauce. Remove from grill and let rest.
3. Meanwhile, cook macaroni noodles according to package instructions until al dente. Drain and set aside.
4. In a large pot, melt butter over medium heat. Whisk in flour, and cook for 1 minute. Slowly whisk in milk and beer, stirring constantly until the sauce thickens. Reduce heat to low. Add cubed cream cheese, stirring until completely melted. Gradually add shredded cheddar cheese, stirring until fully incorporated. Season with salt and pepper to taste.
5. Fold cooked macaroni noodles into the Beer Can Mac 'n Cheese Sauce and transfer mixture to a greased 9x13 inch baking dish.
6. Slice grilled chicken breasts and place them on top of the macaroni. Sprinkle with panko breadcrumbs and parsley. Return the dish to the grill, lowering heat to medium (around 350°F), and cook for an additional 5 7 minutes, or until the top is golden brown and crispy.
7. Remove from grill, let rest for a few minutes, and serve immediately.

Chef’s Insight

The perfect combination of smoky whiskey BBQ chicken and creamy beer-infused macaroni creates an unforgettable grilled meal that brings the flavors of the South straight to your table.

Notes

Grilling with a side of laughter and good company.