Bourbon Orange Coriander BBQ Sauce
As I mentioned the other day, I’ve been in a big condiment kick recently. It’s a fun phase to be going through, especially since it’s grilling season!
Hubby’s mom gave me her homemade BBQ sauce recipe a few years ago. It’s a bit spicy for me, so it’s not my favorite (shh, don’t tell her). But Hubby likes it, so I make it every once and a while. I definitely like my BBQ sauce to be a bit sweeter, like this Bourbon Orange Coriander BBQ Sauce.
I have already made three batches of this sauce this summer. It’s amazing on grilled chicken. The sauce gets all caramelized and sticky and it just screams summertime to me.
We served some grilled chicken breasts with this BBQ sauce on it at a cookout recently and people were raving about the sauce. It kind of caught me off guard that I got so many questions about it. Many of the guests could even pick out that there was orange in it.
As with most things, I bumped up the amount of garlic in the sauce. I like my BBQ sauce nice and smooth instead of chunky, so I was sure to whiz it in my blender after it had cooled a bit. One of my favorite things about this recipe is that it makes a decent amount. Probably 3 cups or so. It’s been nice to have the jar of BBQ sauce in the fridge these past couple of months!
For the chicken legs, Hubby simply grilled them, spreading BBQ sauce on them during the last 5 minutes. When they came off the grill, he spread more BBQ sauce on the legs. After resting for 5 minutes, we dug in!
One Year Ago: How to Pack Light for Europe and Fresh Strawberry Pie
Two Years Ago: Some Fourth of July Favorites
Three Years Ago: Strawberry Shortcake Cake and Strawberry Rhubarb Pie
Four Years Ago: Corn, Tomato, and Avocado Salad
Five Years Ago: Ropa Vieja
Bourbon Orange Coriander Barbeque Sauce
Yield: ~3 cups
Ingredients:
3 Tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1/2 cup bourbon
1/2 cup orange juice
1/2 cup cider vinegar
1 cup ketchup
1/2 cup brown sugar (1/3 cup if you’d like it less sweet)
1/4 cup molasses
2 Tbsp Worcestershire sauce
1/2 tsp orange zest
3/4 tsp ground coriander
1 tsp coarse ground black pepper
1/2 tsp salt
Directions:
Heat olive oil over medium heat in a medium saucepan.
Add onions and saute until translucent and slightly browned, 3 to 5 minutes.
Add garlic and saute for 1 minute more.
Lower heat to low and add bourbon. Scrape the browned bits of onion and garlic from the bottom of the pan as the bourbon heats.
Add the remaining ingredients. Bring mixture to a simmer and cook for 30 to 45 minutes, until reduced and thickened.
Mixture can be stored in an airtight container in the refrigerator for up to a week.
Recipe adapted from Joy the Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
love your adaptations- and i agree, one-pot meals usually need more veggies!
beantownbaker — March 25th, 2013 @ 3:44 pm
Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…
Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂
beantownbaker — March 25th, 2013 @ 3:45 pm
Glad I’m not the only one!
I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.
This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!
beantownbaker — March 26th, 2013 @ 7:29 am
I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.
I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂
beantownbaker — March 26th, 2013 @ 8:16 pm
Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…
My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.
beantownbaker — March 26th, 2013 @ 8:16 pm
I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.
This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
I love that you topped this off with biscuits instead of the traditional flaky crust!
beantownbaker — March 28th, 2013 @ 6:53 am
Biscuits are always the right answer 😉