Scotch Whiskey Chicken Recipes

WHISKEY CHICKEN

Steps:

• Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
• In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

SCOTCH WHISKEY CHICKEN

Steps:

• Rinse the chicken pieces; pat dry with paper toweling.
• Season with salt and pepper (or other seasonings, to taste).
• In skillet, brown chicken in butter for 15 minutes, turning to brown evenly.
• Add 8 oz.
• whisky to skillet, and then cover and simmer 30 to 35 minutes or until chicken is tender.
• Remove chicken to serving platter and keep warm.
• ----ToPrepare Sauce----.
• Skim fat from pan juices.
• Add enough water to juices, if necessary, to measure 2/3 cup liquid.
• Return to skillet and stir in mushrooms and green onions.
• Cook and stir just until onions are tender.
• Combine cream and flour, and then add to mixture in skillet.
• Cook and stir until thick and bubbly.
• Cook and stir one minute more.
• Remove from heat and stir in lemon juice and 2 teaspoons whisky.
• Spoon over chicken.

WHISKEY MARINADE FOR CHICKEN, PORK OR STEAK

Steps:

• Place brown sugar in bowl.
• Add whiskey to brown sugar and mix.
• Add olive oil to whiskey and brown sugar mixture.
• Add remaining ingredients.
• Place meat in air tight container.
• Pour mixture over meat.
• Seal in air tight container.
• Shake container.
• Place meat with marinade in refrigerator for 3 hours to overnight.
• Cook meat on grill.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.