Updated: May 28, 2020
3 to 5lbs. bone-in chicken thighs and legs, or wings
1 cup lite brown sugar
1 cup homemade chicken stock, unsalted
½ cup of water
½ bourbon of choice
½ cup apple cider, organic
½ soy sauce, low sodium
¼ cup ketchup
¼ cup cornstarch, 1 tablespoon set aside
4 shallots, minced
6 cloves of garlic, minced
1 inch of fresh ginger, grated
2 tablespoon apple cider vinegar
½ teaspoon ground cumin
½ teaspoon red pepper flakes
Salt and Pepper to taste
Place cornstarch, minus the tablespoon, salt, pepper in a large bowl, whisk to combine. Next toss chicken in mixture, getting a good coating.
Place a large deep skillet over medium-high heat, drizzle with oil, once shimmering, working in batches, brown chicken on both sides, remove, set aside, and repeat until all chicken has been brown. About 5 minutes each side.
In the same pan add shallots, ginger, and garlic, sauté for about 30 seconds until fragrant. Now whisk in the water, apple cider, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, cumin, and red pepper flakes. Bring to boil, reduce, and add all the chicken to skillet. Simmer for about 15 to 20 minutes, until chicken is cooked through and the sauce has reduced by half and has thickened. Flip chicken during cooking. Once done, remove chicken to a serving platter. If the sauce has not thickened to that of ketchup inconsistency, whisk the remaining cornstarch in some water until smooth, add to skillet, raise the heat, and whisk until the desired thickness, pour over chicken and serve – Enjoy
Note: you can start this inside and the last 5 to 10 minutes finish them off on the grill, to get that nice char. After the chicken has chicken in the sauce for 20 minutes, remove, place the chicken on a baking sheet, thicken the sauce, bring out to the grill, brush chicken, and BBQ for about 3 to 5 minutes reach side to develop that nice char.