Description
This Spicy BBQ Sauce with Fireball Whisky is easy to make, tasty, tangy, and has a whole lot of zing. A perfect condiment or for when you grill chicken, brisket, or it would also be great on wings!
Ingredients
Scale
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 Thai chilis minced
- 1 ½ cup, Ketchup
- ½ teaspoon, Salt
- ½ teaspoon, ground, Black pepper
- 1 teaspoon chili powder
- 2 Tablespoons Vinegar cider
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons, Molasses
- ½ cup Fireball Whiskey
Instructions
- Melt butter in a medium saucepan ever medium heat.
- Add Thai chili and Garlic.
- Cook until softened.
- Add rest of the sauce ingredients and stir.
- Bring to a simmer and simmer for 5 minutes.
- Remove from heat and allow to cool for 15 minutes.
- Either use or store in refrigerator.
Notes
- The sauce can be made ahead of time or on the same day that you cook the chicken.
- I use Fireball whiskey, but really any whiskey would work fine.
- Use enough Thai chili for your taste. Other chilis should be fine to use, per your liking, but make sure they are minced.
- I don’t use brown sugar in this recipe, as there is plenty of sugar in the ketchup and brown sugar is just molasses and sugar. We have both of these