Tennessee Whiskey Barbecue Chicken with Smoky Corn on the Cob

Allergens

Soy, Eggs

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) 1/2 cup Tennessee whiskey 1/3 cup ketchup 1/3 cup apple cider vinegar 1/4 cup brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper, to taste 8 ears of corn, shucked and cleaned 2 tablespoons unsalted butter, melted 1/4 cup grated Parmesan cheese

Instructions

1. In a medium saucepan over medium heat, combine the whiskey, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Stir until the sugar has dissolved and the mixture is smooth. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
2. Season the chicken breasts with salt and pepper, to taste. Preheat your grill to medium high heat (about 350°F). Grill the chicken for about 6 7 minutes per side or until cooked through. Brush both sides of the chicken with the prepared barbecue sauce during the last 2 minutes of cooking.
3. In a large pot of boiling water, cook the corn for 4 5 minutes. Drain and brush each ear of corn with melted butter, then season with salt, pepper, and Parmesan cheese. Wrap each ear in aluminum foil and place on the preheated grill, cooking for an additional 10 12 minutes or until tender.
4. Serve the chicken breasts and smoky corn on the cob together, drizzled with extra barbecue sauce if desired.

Chef’s Insight

Marinating the chicken in whiskey before grilling adds an extra layer of depth and richness to the dish, making it truly unique and memorable.

Notes

For a spicier version, add a dash of hot sauce to the barbecue sauce mixture.