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1
Pour the buttermilk into a large baking dish, add a few dashes of hot sauce, and stir to combine.
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2
Add the chicken and turn to coat.
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3
Cover and refrigerate for at least 2 hours or up to overnight.
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4
Heat 2 tablespoons of the oil in a heavy-bottomed medium saucepan over medium-high heat.
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5
Add the onion and cook until soft, 3 to 4 minutes.
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6
Add the garlic and cook for 1 minute.
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7
Add the 1/2 cup bourbon and cook until completely reduced.
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8
Add the ketchup and 1/2 cup water, bring to a boil, and simmer for 5 minutes.
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9
Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, ancho chile powder, paprika, chile de arbol, honey, and molasses.
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10
Simmer, stirring occasionally, until thickened, 10 minutes.
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11
Transfer the mixture to a food processor and puree until smooth; season with salt and pepper.
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12
Pour into a bowl, add the remaining 2 tablespoons bourbon, and cool to room temperature.
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13
Heat a grill to medium heat.
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14
Brush the chicken with the remaining 4 tablespoons oil, and season on both sides with salt and pepper.
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15
Rub the skin side with some of the spice rub.
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16
Grill slowly, closing the lid of the grill and turning the chicken as needed, until the chicken is golden brown on both sides and the fat has rendered, 20 to 25 minutes.
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17
During the last 10 minutes of grilling, begin brushing the chicken liberally with the barbecue sauce.
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18
Serve the chicken with Mesa Grill Potato Salad.
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19
Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water.
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20
Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes.
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21
Drain well.
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22
Let cool slightly and then cut into 1/4-inch-thick slices.
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23
Place in a large bowl.
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24
Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes.
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25
Mix gently until combined.
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26
Season with salt and pepper to taste.
