I made this up based on a meatball BBQ sauce I had and our love of Jack Daniels - and a spatchcocked chicken recipe I read once... we LOVE it - enjoy.
Heat 1/2 cup Jack Daniels in a medium saucepan on medium-high heat. Let simmer until reduced by half.
Remove from heat and add the following to the warm saucepan:
1/2 cup Jack Daniels (yes, another 1/2 cup)
1 1/4 cup brown sugar
1 cup ketchup
1 Tbsp dry mustard
2 Tbsp Worcestershire sauce
2 Tbsp Red Wine Vinegar
1/2 cup freshly diced white onion
Mix well and bring to a simmer, lower heat and continue to simmer for 30 minutes.
Preheat the oven to 375 degrees.
Cut the backbone from a 3 1/2 pound whole chicken. Flip the bird over so the breasts are up and press down to flatten the chicken and break the breast bone.
Place chicken in a roasting pan and lightly season with salt, black pepper and garlic powder on both sides. With a basting brush, brush both sides of the chicken with the BBQ sauce. Place the chicken breast side up and place the roasting pan in the oven and cook the chicken for about 1 hour, or until the chicken reads 175 degrees with an instant read thermometer. When it reaches 175, remove from the oven and cover with foil for 10-15 minutes. Cut into segments, (breasts with wings, drumstick with thigh) and serve with BBQ sauce.
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