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
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.)