Smoky Mountain Chipotle Chicken

Recipe View 5 mins In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and grated onion. Sauté until the onion becomes soft and translucent, approximately 5 minutes.

Recipe View 10 mins Pour in the bourbon and simmer gently for about 10 minutes. Have a lid nearby in case of flare-ups.

Recipe View 45 mins Add the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce the heat to medium-low, and simmer for 15 minutes. Transfer the sauce to a bowl and refrigerate until cooled to room temperature, approximately 30 minutes.

Recipe View 2 hrs Season the chicken breasts generously with grill seasoning. Place them in a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken, ensuring they are well coated. Reserve the remaining sauce. Cover the dish and refrigerate for at least 2 hours.

Recipe View 10 mins Place the bacon in a large, deep skillet. Cook over medium-high heat until crispy and evenly browned. Drain on a paper towel-lined plate. Set aside.

Recipe View 0 mins Preheat an outdoor grill to medium-high heat.

Recipe View 35 mins Remove the chicken from the marinade and discard the marinade. Grill the chicken, basting frequently with the reserved sauce, until the internal temperature reaches 165°F (74°C) and the juices run clear, about 10 minutes per side. While the chicken grills, brush the red onion slices with 1 teaspoon of olive oil. Secure the rings with toothpicks to prevent them from falling apart. Grill over indirect heat until softened, about 15 minutes.

Recipe View 0 mins To assemble, place the grilled chicken onto serving plates. Top each breast with a grilled onion slice, 2 slices of crispy bacon, and a slice of provolone cheese. Remove toothpicks before serving.