If May is National BBQ Month and July is National Grilling Month, what does that make June? We think it’s the month you combine the two. Here’s a great grilled BBQ recipe to try out this June:

Campfire Whiskey BBQ Chicken (serves 6)

(Recipe from cookingwithjanica.com)


1 ¼ cups ketchup

1 teaspoon hot sauce (or more depending on how hot you like it)

2 tablespoons dark molasses

2 tablespoons Dijon mustard

2 tablespoons whiskey

2 tablespoons Worcestershire sauce

1 tablespoon cider vinegar

1 large garlic clove, minced

Plus, chicken for the grill (use legs, thighs, or bone-in breasts – about 3 ¾ pounds of chicken) and olive oil.

To Make Sauce – Pre-Camping Trip:

Combine all ingredients (except chicken and olive oil) in a medium saucepan. Cover and simmer 45 minutes, stirring occasionally to blend all ingredients. Add water if sauce gets too thick. Let cool and then transfer to a plastic container. Sauce can be made in advance and refrigerated for up to one week. Just toss it in the cooler when you leave for the trip.

At Camp:

Prep the chicken – season with salt and pepper and rub with olive oil. 

Build a charcoal or wood fire and bring to medium heat (350-450 degrees.) Place a cast iron skillet on the heat and grill chicken, turning occasionally, until browned on all sides. Brush with BBQ sauce and cook a few more minutes, brushing twice more with sauce and occasionally turning, until chicken is cooked through. Remove from skillet and brush with sauce again. 

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Categories: Foodie Recipes