Bourbon Chicken

My family loved it. I used boneless skinless chicken thighs, slowed simmered it on the stovetop in a pan. I let it cook for 45 minutes. Added sesame seeds then served over balsamic rice.

We often make this with pork tenderloins, cleaned of silver skin, with sticky rice and a quick vegi stir fry. Wonderful!!!

Just as an FYI, it’s a myth that the alcohol always bakes out. From the Food Network Site-“As a reference, here’s a helpful rule of thumb: After 30 minutes of cooking, alcohol content decreases by 10 percent with each successive half-hour of cooking, up to 2 hours. That means it takes 30 minutes to boil alcohol down to 35 percent and you can lower that to 25 percent with an hour of cooking. Two hours gets you down to 10 percent.” So be careful if feeding this to children and teetotalers.

We used boneless, skinless chicken thighs, otherwise followed the recipe and cooked in a slow cooker for about 6 hrs on low after marinating overnight. The chicken thighs were moist and delicious as was the sauce which I thickened slightly with a little cornstarch/water. To those who thought the chicken breasts were dry, try the thighs instead. Served this with Jasmine rice. Definitely will make again, thanks for the recipe!

I followed the recipe to a T…I used boneless chicken thighs and Bulliet Bourbon. This dish was so very flavorful served over rice with marinade drizzled over all…delish!

Followed recipe to the T, chicken came out very bland, husband said it was amazing(he adds salt to everything) with the sodium in the soy sauce I didn’t add salt. I gave him a taste test. (Note to self, never have a man taste test for you). I just can’t believe how bland it was you don’t taste the bourbon you don’t taste the sauce sauce you don’t taste of ginger or the garlic powder. It’s like everything baked out of it. I think if I do go to try and make this again I’m gonna use my air fryer.

One of the worse recipes I have ever tried. I spent so much money on non hormone chicken, only to have it come out dry and the flavors just did not mesh well. Liquid is too thin, flavors do not mesh and the bourbon made the chicken dry, dry, dry! This recipe could improve my cooking the marinade down, this reducing, then applying to baked chicken. This needs improving.

Anyone have a suggestion of which bourbon to use? I used some regular Jim Beam we had hanging around and it was so pungent. The alcohol cooked off but I feel like different burbon would have been better. I like JB too. Idk maybe I did something wrong? I cut down the whiskey some too as someone suggested. After cooking it had a pungent smell to it and was just okay on its own. I cut the chicken up and paired with some jasmine rice and broccoli and it was okay then. On its own tho not so much.

Started marinating at 8:00am. I put it in the oven at 5:00pm. Absolutely amazing !!! Everyone loved it.

Personally I loved it, but my wife and kids thought it was too salty. Maybe I’ll try using reduced sodium soy sauce. When the dish was done, I simmer the sauce in a sauce pan and added cornstarch (premixed with water into a slurry) to make it thicker. It was really good that way.

YUM! I doubled the marinade ingredients EXCEPT soy sauce and minced onions and slow cooked 3-inch chunks of breasts and thighs for 6 hours. Will definitely make this again, maybe next time salmon. Delicious!

Danger!Warning! Contains delicious alcoholic marinade Authorities recommend that supervisory measures be taken to ensure that marinade goes into the chicken and not into the cook. You have been warned. You may carry on.

I followed the suggestions of others, cutting back on soy sauce. I found the chicken to be a bit dry so I sliced it down and put it back in the marinade. It tasted much better. I will definitely make this again. Served over brown rice.

I marinate de chicken overnight, cooken 1 1/2 hr the flavor is really good, the look of the chicken, however the meat is a little dry. I will prepare it again and I will reduce the cooking time .

I cut back the bourbon by 1/8 and added a little extra water. I also marinaded the chicken in a ziplock bag to ensure the maximum flavor for all the pieces of chicken. The marinade tenderized the chicken and it was absolutely delicious.

Made this with salmon. Absolutely awesome. Last minute idea so only marinated for about 3 hours. Still very good

Not the best cook here. Do you dump the marinade out or do you cook the chicken in the marinade?

My family and I loved this chicken dish. I cut back on the soy sauce amount and increased the minced onion. I used wild turkey bourbon 100 proof. It really gave the chicken a wonderful flavor, We love Bourbon! I cooked up some couscous and sautéed some fresh Kale to soak up the excess of decadent sauce, yumm

I made it and used brined center cut boneless pork chops. It was good.

I used boneless skinless thighs instead of breasts. It was a hit with the whole family

@KMS~~The nutrition panel says, “The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.” This leads me to believe you cook it in the marinade. Also, the instructions say to baste often and you would use the marinade to do that. Bon Appetit!