Grilled bourbon chipotle oysters

Grilled bourbon chipotle oysters

Our bourbon and chipotle oysters are converters of die-hard Kilpatrick fans and self-proclaimed non-oyster eaters alike. Even purists from The Church of Au Naturel take pleasure in slurping these back by the dozen.


  • 250g butter, softened
  • 1/8 cup brown sugar
  • 1/4 cup your favourite bourbon
  • 1/2 head of garlic (6-8 cloves)
  • 85g tinned chipotle in adobo sauce (or 1/4 of a 12oz. tin)


Step 1

In a food processor, combine sugar, bourbon, garlic and chipotle

Step 2

Blitz until smooth

Step 3

Add butter and process until combined

Step 4

Heat the grill to medium. Scrunch up alfoil on baking tray and arrange oysters on top. Place about 1 tsp. of butter mixture on each oyster

Step 5

Grill oysters until just firm and and butter is caramelised, about 2–3 minutes. Optional: caramelise the surface with a crème brûlée torch

The butter mixture keeps for two weeks in the fridge or up to four weeks in the freezer. This butter is also great on steak or butterflied prawns on the BBQ.