Bourbon Chicken Thighs 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.

THE BEST BOURBON CHICKEN!

Steps:

• Coarsely chop the scallion and mix all but the chicken and peanut oil together in a bowl and whisk until well blended. set aside.
• Dice chicken thighs into bite sized pieces and sauté in very hot pan or WOK with the peanut oil until lightly browned on the outside.
• Add liquid mixture to the chicken and reduce heat to medium.
• Cook this UNCOVERED until liquid is reduced to a glaze on the chicken bites and chicken is fully cooked.
• Serve with your choice of side dish. Fried rice or Lo Mein noodles work well.

BOURBON CHICKEN

Steps:

• In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
• In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
• Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.

FOOD COURT BOURBON CHICKEN COPYCAT RECIPE

Steps:

• Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
• In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
• In a large saute pan or skillet heat the oil on medium high heat.
• Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn't burn and browns evenly.
• Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don't rush this as you want the alcohol to cook off from the whiskey.
• Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
• Serve over rice.

CROCK POT BOURBON CHICKEN

Steps:

• Mix all sauce ingredients in a small bowl.
• Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.
• Remove chicken and chop into bite sized pieces and cover to keep warm.
• Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions.
• Serve over rice.

BOURBON CHICKEN

Steps:

• Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.
• Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.
• Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.
• Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

BAKED BONELESS BOURBON CHICKEN THIGHS & SIDES

Steps:

• 1. Prepare Chicken: Put chicken thighs in a plastic zip lock bag and pour a cup of marinade over it. Seal bag and squeeze chicken around make sure that the marinade gets in to all the nooks and crannies of the chicken thighs. Put in the refrigerator and let sit over night... its worth it :-)
• 2. Next Day - Prepare Dinner: Set oven to 375 degrees. Spray baking pan with a little bit of cooking spray so the chicken doesn't stick. Place chicken in the pan and space them out evenly. Lightly season the top of the chicken with garlic salt and pepper. Place pan in the oven and let it cook for 45 minutes.
• 3. Prepare Rice: In a sauce pan, two cups of chicken broth, two pads of butter, garlic salt and pepper (to taste) though I always give it a little extra. Drain canned mushrooms and add to vegetable broth and bring to a boil. When butter has melted and the liquid has come to a rolling boil, add your 1 cup of white rice. Let simmer for about 5 minutes then turn the stove completely off, leaving the pan on the hot eye to help steam the rice. Let stand and do not lift the lid until you can see that most of the moisture has steamed away. (Cooking time for rice to thoroughly cook is about 30 - 40 minutes, so get it going right after the chicken gets put in the oven).
• 4. Prepare Veggies: After the rice is set to steam, get started on your veggies. I only used 1/2 of each color of bell pepper (yellow, red and green) and a 1/4 of a medium onion. Rinse and clean veggies of seeds etc. Cut each pepper, long ways so they look like little sticks. Cut your onion the same way.
• 5. Cooking the veggies: Turn your stove heat to medium/high. In a stir fry pan, add about a table spoon of oil to the bottom of your pan. Then add a tablespoon of soy sauce and let both oil and soy sauce heat together. When you see that the oil is sizzling around the soy sauce, throw in your veggies and stir them around so that they are evenly coated in the pan. Lightly season them with some fresh garlic (pressed or chopped) and some pepper. Veggies should be bright and snappy, don't over cook them. It only takes about 5 minutes to cook.
• 6. When chicken is ready to come out of the oven, place the pan on the stove for about 5 minutes and let them rest. Plate your rice, veggies and then the chicken on top :-) Enjoy!!!