Golden Corral Bourbon Street Chicken Secret Recipe Recipe 475

GOLDEN CORRAL BOURBON STREET CHICKEN SECRET RECIPE RECIPE - (4.7/5)

Steps:

• Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350°F for one hour in a single layer, basting every ten minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add tablespoons white wine. Stir and add chicken. Cook for one minute, then serve.

BOURBON STREET CHICKEN (GOLDEN CORRAL COPYCAT)

Steps:

• Either pull apart or cut chicken meat into bite size chunks.
• Mix all the marinade ingredients and pour over chicken pieces in a bowl.
• Cover and refrigerate (stirring often) for several hours (best overnight).
• Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
• Remove chicken.
• Scrape pan juices with all the brown bits into a frying pan.
• Heat, and add 2 Tbs. white wine.
• Stir and add chicken.
• Cook for 1 minute and serve.

GOLDEN CORRAL BOURBON STREET CHICKEN RECIPE

Steps:

• Mix all the marinade ingredients and pour over chicken pieces in a bowl.
• Cover and refrigerate (stirring often) for several hours (best overnight).
• Bake chicken at 350°F for one hour in a single layer, basting every 10 minutes.
• Remove chicken.
• Scrape pan juices with all the brown bits into a frying pan.
• Heat, and add 2 tablespoons white wine.
• Stir and add chicken.
• Cook for 1 minute and serve.

GOLDEN CORRAL BOURBON STREET CHICKEN (REDUCED CALORIE)

Steps:

• Whisk together the soy sauce, sweetener, garlic powder, ginger, onion flakes, bourbon and the 1/4 cup chicken broth (put the 2 tablespoons of chicken broth aside for later). Pour over the chicken pieces in a bowl and marinate in the refrigerator for 4 hours, stirring occasionally.
• Preheat the oven to 350°F.
• After the chicken has marinated, transfer it to a metal baking pan or an iron skilled and arrange the pieces in a single layer. Pour any marinade left in the bowl over the chicken pieces and bake for 1 hour, stirring and basting with marinade about every 10 minutes.
• When the chicken is cooked through, transfer it to a plate and keep it warm. Place the baking pan or skillet over a stovetop burner and deglaze the pan over medium heat using the 2 tablespoons chicken broth.
• Add the chicken to the baking pan or skillet and simmer for 5 minutes. Serve warm.