Guava Whiskey BBQ Frog Chicken

This idea stems from being intrigued by the idea of blending the rich, smoky flavors of whiskey with the sweet, tropical essence of guava to create a unique barbecue sauce. This combination suggests a desire to experiment with diverse culinary traditions, possibly fusing elements of Caribbean cuisine, known for its use of tropical fruits like guava, with the American tradition of whiskey-infused barbecue sauces. The creativity in this dish could also reflect a personal fondness for bold, complex flavors and an enthusiasm for experimenting with different ingredients to elevate a classic barbecue chicken.

Instructions

Whiskey Guava BBQ Sauce

01

In a large pan over medium-high heat, mix guava juice, apple cider vinegar, whiskey, tomato sauce, lemon juice, soy sauce, and Worcestershire sauce. Keep stirring until a thickness of your liking.
02

Add minced onion to the sauce.
Frog a Chicken
03

Place the chicken on its shoulders on the cutting board. Cut with a sharp knife laterally from the abdomen to the thorax, cutting through the ribs and leaving the breast free attached to the body only by its shoulder bones. Now place the chicken flat (skin side up) and firmly press down on the chicken breast to flatten and dislocate the back two legs to help lay evenly. Trim off wing tips and unwanted skin.
Get Started
04

Preheat the grill to 300F with mesquite wood.
05

Use walnut oil for a binder on chicken.
06

Season well with your BBQ rub.
07

Place onto grill for 1.5-2 hours.
08

After the first hour baste chicken with whiskey guava BBQ sauce every 15-20 mins.
09

Pull chicken off when internal temp. reaches 165F on the breast and 170-175 for the thighs.
10

Let the chicken rest for 5-10 mins, slice it up and enjoy!
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