Recipe Index

American | Bourbon Chicken

Posted on September 3, 2016

Bourbon Chicken is a dish named after Bourbon Street in New Orleans, Louisiana and for the Bourbon whiskey ingredient. I like it because it's so easy.

Yield: 6 servings

bourbon chicken


1 1/2 pounds boneless skinless chicken thighs

1/2 cup low sodium soy sauce

2 tablespoons neutral oil (grapeseed oil)

1/4 apple cider vinegar

1/4 cup bourbon

1/4 cup light brown sugar

1 tablespoon crushed or sliced ginger

4 cloves crushed garlic

4 to 5 green onions, sliced



The night before: Combine soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until the sugar disolves. Toss in the ginger, garlic, and half of the green onions. Place chicken in a plastic bag or micro-marinator, seal and marinate overnight.

The day of: Preheat the oven to 350°. Place chicken in baking dish, pour marinade on top and bake for 45 minutes. When chicken is done, set oven to broil and broil for a few additional minutes to brown chicken. (Note that the sauce is thin, may want to thicken with a cornstarch slurry.)

Serve over rice and top with sliced green onions.


(Recipe by Brenda, various sources on the internet.)