Bourbon BBQ Chicken with Silky Mashed Potatoes and Broccolini

Steps

1. 1

   Boil the peeled and chopped potatoes in salted water until fork tender.

2. 2

   Drain the potatoes well, then mash until smooth.

3. 3

   Stir in the 4 tbsp of melted butter and 1/2 cup of warm milk or cream until the mash is silky and creamy. Season with salt and pepper to taste.

4. 4

   Pat the chicken leg quarters completely dry with paper towels.

5. 5

   Rub the chicken with olive oil, then season with smoked paprika, paprika, cayenne pepper, 1 tsp brown sugar, salt, and black pepper. Ensure you get some seasoning under the skin.

6. 6

   Place the chicken in an air fryer and cook at 180–190°C (350–375 °F) (350-375°F (180–190 °C)) for 30–40 minutes until golden and cooked through.

   Start 40-minute timer
7. 7

   For extra crisp skin, increase the air fryer temperature to 200°C (400 °F) (400°F (200 °C)) for the final 5 minutes of cooking. Let the chicken rest briefly after cooking.

   Start 5-minute timer
8. 8

   In a pan over medium heat, melt 1.5 tbsp butter and sauté the chopped garlic for about 30 seconds until fragrant.

   Start 30-second timer
9. 9

   Add the bourbon to the pan and let it bubble for 1-2 minutes to reduce slightly.

   Start 1-minute timer
10. 10

    Stir in the ketchup, 2 tbsp brown sugar, soy sauce, apple vinegar, smoked paprika, chili flakes, and black pepper.

11. 11

    Simmer the sauce until thick, glossy, and slightly sticky. If it becomes too thick, add a small splash of water to reach the desired consistency.

12. 12

    Add the cooked chicken to the pan with the sauce and spoon the glaze over the chicken continuously for 2–4 minutes until fully coated and glossy.

    Start 4-minute timer
13. 13

    Spoon the mashed potatoes onto a plate, place the glazed chicken on top, and drizzle with any extra sauce from the pan.

14. 14

    Serve with the broccolini on the side and finish with a garnish of chopped parsley and extra chili flakes if desired.