Easy Bourbon Chicken
Call us traditionalists, but we’re of the belief that if a recipe mentions an item, it should actually contain that ingredient. Especially when said ingredient is bourbon! Our easy bourbon chicken comes with a good dose of hooch and a hearty flavor.
According to foodie legend, the original dish got its name from Bourbon Street in New Orleans where it started. It’s a fun fact for sure, but we like our slightly boozy version a little better.
Besides the bourbon, we “jazzed” up our recipe with a dash of Worcestershire sauce and a sprinkling of pepper flakes. It’s tasty, zesty, and just the perfect amount of spicy.
Easy Bourbon Chicken Recipe
Imagine our shock when we discovered bourbon chicken doesn’t contain bourbon! Well, we fixed that right up with this easy bourbon chicken recipe.
Yield: 10 servings
- 2 1/2 lbs boneless, skinless chicken thighs
- 4 cloves minced garlic
- 1/4 cup honey
- 3/4 cup low-sodium chicken broth, divided
- 1/4 cup bourbon
- 1/2 cup low-sodium soy sauce, divided
- 1 Tbsp chili powder
- 2 tsp ground ginger
- 1/2 tsp crushed red pepper flakes
- 1/2 cup cornstarch
- 2 Tbsp peanut oil, or favorite frying oil
- 1 Tbsp lime juice
- chives, for garnish
- sesame seeds, for garnish
- Trim chicken thighs of excess fat and cut into bite-sized pieces. Place the minced garlic, honey, ¼ cup chicken broth, bourbon, ¼ cup soy sauce, chili powder, ginger and red pepper flakes in a large bowl and mix well. Add chicken to bowl and rest in refrigerator for 1 hour or overnight.
- Drain chicken in a strainer placed over a bowl. Press chicken against the sides of the strainer to remove as much liquid as possible. Retain marinade to make glaze for chicken.
- Heat 1 Tbsp oil in large frying pan over medium-high heat. Dredge half of the chicken pieces in cornstarch, shaking off excess. Place chicken in the hot pan and fry until crispy on all sides. Drain chicken pieces on a paper towel-lined plate and repeat with remaining pieces.
- Pour marinade into a pan and add the remaining ½ cup chicken broth and ¼ cup soy sauce. Bring to a boil then simmer for 10 minutes to reduce and thicken. Add chicken back to pan and coat with sauce. Cook until chicken is hot and cooked through, about 5 minutes.
- Squeeze lime juice over chicken just before serving over rice. Garnish with chopped chives and sesame seeds. Enjoy!
This chicken makes a great sandwich and it’s especially delicious served over steamed rice!
Serving: 1serving, Calories: 241kcal, Carbohydrates: 16g, Protein: 24g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 580mg, Potassium: 378mg, Fiber: 1g, Sugar: 8g, Vitamin A: 265IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
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