Bourbon Chicken
Sweet and sticky Bourbon Chicken with a glossy bourbon-soy glaze—better than the mall, ready in 30 minutes.
Equipment
- medium bowl
- large skillet
- small saucepan
Ingredients
Marinade
- 0.5 cup Bourbon
- 0.5 cup low sodium soy sauce
- 0.5 cup water
- 4 cloves garlic, minced
- 0.5 cup brown sugar, packed
- 1 teaspoon fresh ginger, minced
- 2 tablespoons red wine
- 1 teaspoon sesame oil
Chicken
- 2 pounds boneless, skinless chicken thighs, cut into smaller pieces
- 2 tablespoons olive oil
- 1 tablespoon chives, chopped
Instructions
Preparation
- Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.
- In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes.
- If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.
- Serve the chicken over rice and garnish with chives.
Notes
Thighs are preferred for juiciness and flavor. Use real bourbon for depth. Ensure the sauce thickens without burning, and feel free to reduce excess marinade for extra sauce. It reheats beautifully.
Nutrition
Serving: 1servingCalories: 544kcalCarbohydrates: 30gProtein: 47gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 215mgSodium: 1360mgPotassium: 731mgFiber: 0.3gSugar: 27gVitamin A: 87IUVitamin C: 1mgCalcium: 61mgIron: 3mg
Tried this recipe?Let us know how it was!