Bourbon chicken is hands-down my favorite way to eat poultry. It’s rich, smoky, and savory — all the things that good bourbon can do. The best part, It only takes about 10 minutes to make this particular style of chicken. This recipe for Bourbon Chicken features bone-in, thigh-of-the-chicken breasts marinated in bourbon and served over rice. Serve it with some roasted garlic mashed potatoes and a green veggie side like broccoli or spring greens, and you have one delicious bite-sized meal.
What is Bourbon Chicken?
Bourbon chicken, also known as bone-in, thigh-of-the-chicken breast, is a type of chicken that has been cooked in a high-proof alcohol solution. The flavor of the liquor and the smoke from the wood fire combine to create a deep, savory, smoky dish that’s ideal for winter. This is not your ordinary chicken recipe. The bone and all the connective tissue are removed to make this delicacy.
The tender, juicy meats are then slow-cooked with savory ingredients like smoked paprika, cajun spices, fresh ginger, and even cardamom. When the meat is done cooking, it’s placed in a casserole dish and topped with a irresistible brown butter sauce. This is then served with rice or potatoes, and it’s the perfect meal to enjoy with friends and family during cold, winter months.
How to Make Easy Bourbon Chicken Recipe?
Bourbon chicken is super easy to make. All you have to do is take a whole chicken and turn it into a savory meal. Be sure to use a bone in the chicken to get the most flavor from it. If you don’t have a lot of space for a backyard, you can also try this recipe in a large pot and cover the whole thing with plastic wrap. After a day or two of cooking, remove the plastic and the chicken pieces from the plastic wrap, place them in a large bowl, and pour the cooking liquid into the same bowl. Set this bowl aside. This is your slow cooker.
- 5-6 skinless boneless chicken breasts – about 3 pounds
- 3 tablespoons cornstarch divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 4 tablespoons canola oil
- 1 cup packed light brown sugar
- 1 cup water
- 1/2 cup apple juice
- 1/4 cup bourbon
- 1/2 cup chicken broth
- 1/2 teaspoon ground ginger
- 2/3 cup lite soy sauce lower sodium
- 1/3 cup ketchup
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper.
- Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles.
- Add half the chicken pieces and cook for 3 minutes without stirring.
- Turn the chicken pieces and cook and additional three minutes.
- Remove the chicken from the pan.
- Use the remaining oil to cook the second half of the chicken the same way.
- Remove the chicken from the pan.
- Add in the garlic and cook for 20 seconds until you can just smell it.
- Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
- Bring to a boil then add back in the chicken.
- Cook for 10-15 minutes or until the sauce is reduced by about half.
- Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir.
- Add into the pan and stir.
- Cook until the sauce is thickened.
Best Bourbon Chicken Recipe Ever
Let’s get cooking, shall we? The secret to this recipe’s incredible flavor lies in the brine used to season the meat. Since the brine used here is very strong, make sure you use a gloves-worth of gloves when you’re adding components to the bowl. Let’s get started. First, add in the sugar and spices. The sugar helps balance out the sourness in the juices, and the spices provide a comforting, savory flavor to the juices.
The sugar is also a natural source of glucose, which is what the body uses to make energy. Next, add the salt and make sure there’s enough of it. If you don’t like salt, you can use less than the recommended amount of salt.
Some tips to make this the best bourbon chicken ever:
- I used chicken breast because my mall used to. If you want a more tender cut, use chicken thighs.
- If you’d like a thicker coating dredge in the cornstarch, dip in a beaten egg then dredge in some flour and deep fry.
- To make this more spicy double the crushed red pepper or swap the red pepper for Sriracha sauce.
Crockpot Bourbon Chicken Recipe
To make in the crockpot, cook the chicken (use chicken thighs) as directed and add in half the amounts of the rest of the recipe sauce ingredients (they won’t be able to cook down in the slow cooker). Cook on low for 5 hours. Add in the last tablespoon of cornstarch then cook on high for 30 minutes.
Best Way to Eat a Ribbon of Meat
When you’re serving this dish, the first thing you want to do is ask your guests what they would like to drink with it. If they order water, you should too. While water is probably the safest choice when it comes to cocktails, you should keep in mind that people who drink milk and sugar are at a much higher risk of having a condition called type 2 diabetes. People who consume a lot of red meat are at an increased risk of developing this condition as well. If you must offer a drink, go with milk or water, but order them a glass of milk and ask them to switch to healthier drinks if they can’t.
Best Roll-Tossed Bironga Mess
After the meal is served, you can now get to work on the presentation. If there is anything left over, store it in an airtight container and store it in the refrigerator for up to 5 days. Keep in mind, too, that the longer you let this chicken sit out, the juicier it gets. Be sure to serve it hot, at room temperature, and with sides like greens and a bread or bagel to mop up everything deliciousness.
Juiciest part of the breast
Now that you’ve got the ingredients for a delicious meal, it’s time to put them together in a bowl or casserole dish. Don’t be afraid to play with the ingredients to get them to fit your needs. For example, if you want a sauce that’s not too spicy, you can use an Italian-style sauce without having to add in any hot peppers. Once you’ve got the ingredients together, give the whole thing a name. What’s up with the name bourbon chicken? It might sound cliché, but it’s probably the best name for this particular type of dish.