Bourbon And Cracked Pepper Chicken Recipes

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE

Steps:

• For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
• For the roasted chicken: Preheat the oven to 425 degrees F.
• Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
• Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
• For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
• Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

BOURBON AND CRACKED PEPPER CHICKEN

Steps:

• Combine chicken and seasoned salt.
• In a separate bowl, combine teriyaki, bourbon, black pepper and cinnamon.
• Grill chicken on a hot grill until almost done, turning occasionally to keep from sticking.
• Before the chicken turns brown, brush both sides liberally with sauce mix.
• Apply the remaining sauce and grill for another 5 minutes.

BOURBON PEPPER STEAK

Steps:

• Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the half. Add the brown stock, bring to a boil, cook 6 minutes and "finish" by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks.

BOURBON STREET CHICKEN RECIPE - (4.4/5)

Steps:

• In a small mixing bowl, whisk together the apple juice, ketchup, vinegar, ginger, garlic, brown sugar, granulated sugar, soy sauce, water, black pepper and crushed red peppers to taste. (Do not add any salt since soy sauce is plenty salty.) Set aside. Heat a large skillet (that has a cover) over medium-high heat; when hot, add the olive oil and smear around with the back of a spoon to coat the bottom of the skillet evenly. Add chicken thighs; cover skillet and lightly brown on both sides. Drain off any fat off, if needed. Add the bowl of sauce to the chicken and cook, uncovered, until sauce is reduced and thickened and chicken is done, basting and flipping chicken frequently. Garnish if desired with sesame seeds and serve hot with fried, white, or brown rice. (Shown with vegetable fried rice from the nearby Chinese restaurant).

BOURBON-PECAN CHICKEN

Steps:

• Cut the chicken into six serving pieces. Rinse and pat them dry, then lay them into a 9-by-13-inch glass baking dish in a single layer.
• In a glass measuring cup, whisk together the bourbon, thyme, cayenne, shallots and oil, then add about a half teaspoon of salt and generous grinds of fresh pepper. Pour the mixture over the chicken. Let stand at room temperature for two hours.
• Heat the oven to 375 degrees.
• Bake the chicken for 35 to 45 minutes, until it's cooked to your taste. It will not be really brown. Remove the pan from the oven and let it stand a few minutes to cool slightly.
• Drain the cooking juices into a small saucepan. Add the pecans (what they lose in crispness, they'll make up in flavor) and cook over high heat until the liquid is reduced by half. Whisk in the heavy cream and continue cooking over high heat until the sauce is thickened.
• To serve, arrange the chicken on a platter or individual serving plates and spoon the sauce over.

BOURBON GLAZED CHICKEN AND PEACHES

Steps:

• mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
• heat a non stick grill pan coated with cooking spray over med hi heat.
• remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
• spoon sauce over chicken and peaches.