step 1
For the bbq rub: Add Brown Sugar (2 Tbsp), Smoked Paprika (2 Tbsp), Garlic Powder (1 Tbsp), Onion Powder (1 Tbsp), Kosher Salt (2 tsp), Cayenne Pepper (1 tsp), Dried Oregano (1 tsp), and Ground Black Pepper (1 tsp) to a bowl and whisk to combine.
step 2
For the grilled chicken: Put the Bone-In, Skin-On Chicken Breasts (4) in a large bowl and season liberally with the rub. Set aside while you make the puree and glaze.
step 3
For the butternut squash puree: Heat a large pot of salted boiling water over medium high heat. Add the Butternut Squash (1) with 1 tablespoon of Unsalted Butter (1 Tbsp) to the boiling water and cook until fork tender, about 10 minutes.
step 4
While the squash is boiling, place a saucepan over medium heat. Combine the remaining 3 tablespoons (44g) of Unsalted Butter (3 Tbsp), Maple Syrup (2 Tbsp), and Kosher Salt (1 tsp). Cook the sauce for about 3 minutes, whisking constantly, until it thickens slightly.
step 5
Drain the squash from the water and place in a food processor. Add the maple-butter sauce and puree until smooth, about 2 minutes. Transfer to a saucepan and reheat when ready to serve.
step 6
For the bourbon glaze: Add the Bourbon (4 Tbsp), Balsamic Vinegar (1 Tbsp), Brown Sugar (1/2 cup), Dijon Mustard (2 tsp), Worcestershire Sauce (1/2 tsp), Crushed Red Pepper Flakes (1/4 tsp), Kosher Salt (1/4 tsp), and Garlic (2 cloves) to a medium saucepan over medium-high heat. Carefully tilt the pan towards the flame to ignite the bourbon and flambé the glaze; alternatively use a kitchen torch to light the bourbon to flambé. Let the flame burn out and then simmer the sauce, whisking occasionally, until it thickens to the consistency of honey, about 4-5 minutes. Turn the heat off, add the Unsalted Butter (2 Tbsp) and Lemon Juice (1/2 tsp) and whisk to combine. Set aside.
step 7
Grilled chicken continued: Heat a grill pan over medium heat. Brush the chicken with Avocado Oil (3 Tbsp). Once the grill is hot and starts to smoke, put the chicken skin side down on the grill and cook for about 5-7 minutes or until browned with defined grill marks. Flip and grill the chicken on the second side.
step 8
Brush the chicken skin with half of the bourbon glaze to coat. Continue cooking until the flesh side begins to form a crust, flip and brush with more glaze. Cook until the internal temperature reaches 165℉ / 74℃. Remove the chicken from the grill and let rest for 5 minutes before serving.
step 9
If using an outdoor grill, create two heat zones to cook the chicken. Heat one half of the grill to medium and the other half to medium-low. Place the chicken skin side down on the medium heat side. Cook until the chicken is browned with defined grill marks. Turn the chicken over and move it to the medium-low side of the grill. Brush with the bourbon glaze to coat, and close the grill until the chicken is fully cooked through. Remove the chicken from the grill and let rest for at least 5 minutes.
step 10
For the broccolini: In a large bowl whisk together the Extra-Virgin Olive Oil (3 Tbsp), Garlic (4 cloves), Lemon Juice (1 Tbsp), and Kosher Salt (1/2 tsp). Add the Broccolini (2 3/4 cups) and toss to fully coat with the dressing.
step 11
When ready to cook, heat a grill or grill pan over medium-high heat. Once the grill begins to smoke slightly, add the broccolini and cook until slightly charred on both sides and tender, about 3 minutes per side. Serve warm.
step 12
To assemble: If you have left over bourbon glaze, you can reheat it by bringing the sauce to a boil for about 1-2 minutes. Add the butternut puree to the plate. Top the puree with the glazed chicken breast. Spoon over extra glaze if desired. Add the charred broccolini to the side and garnish the chicken with the Microgreens (to taste).
