This is a wonderful fall dish. Apples such Rome Beauty, Golden Delicious, Granny Smith, Newtown Pippin, and/or Winesap can be used.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds chicken thighs
- salt and ground black pepper to taste
- 1 ¼ cups pineapple juice
- 3 tablespoons bourbon whiskey, or more to taste
- 2 tablespoons soy sauce
- 3 cloves garlic
- 1 tablespoon brown sugar
- ¼ teaspoon ground black pepper
- 2 teaspoons butter, or to taste
- 2 large mushrooms, sliced
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Season chicken thighs with salt and pepper.
- Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
- Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
- While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
- Pour the mushrooms and sauce over the chicken strips and toss to coat.
- Try apple juice instead of pineapple for a less-sweet version.
- For a thicker sauce, whisk 1/4 cup water and 2 tablespoons cornstarch together and stir into the sauce while it simmers.
- YYou can also broil the chicken thighs. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Lightly grease a roasting pan or sheet pan; arrange chicken in pan and broil, turning once, about 15 minutes. An instant-read thermometer inserted into the largest thigh should reach at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 424 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I used minced garlic in the sauce & skipped the mushrooms. This was easy & delicious
This recipe is delicious! I cut it in half and followed directions except I added about a tsp of honey and sauteed onions with the mushrooms. I also thickened the sauce a little as suggested. This is a keeper!
It was very delicious! To quicken the process I used a blender to thicken the sauce but next time I’ll start the sauce first because I’m sure more simmering would make it even better.
This came out well except the recipe should call for more mushrooms depending on the mushrooms you purchase. Also, I had to thicken the sauce with Cornstarch which helped immensely. Otherwise, its a winner!
I made the sauce as written with a little more brown sugar. I used burbon whiskey. I used 1 tbsp cornstarch for thickener and that was enough. I made a second batch of the sauce minus thickener and marinated seasoned thighs for 45 min. We used California veggie mix with bell peppers grilled, as a companion dish with the white rice. All delish. Doesn’t take very long to make.
Made it for hubby and he said it was really really good.
I followed the recipe as directed, only using Jack Daniels Tennessee Honey Whiskey. It was superb. Served over rice. Everyone ate it up! Even the kids!
Phenomenal and so easy. I didn’t have pineapple juice so I used 1 1/2 cups of orange juice plus one fresh lemon squeezed in. This was a hit!!
We made this exactly as the recipe said, we loved it and will make it again very soon!
Added it to the family favourites.
I rearranged the steps with making the pineapple/soy/whiskey sauce first. Then sliced each thigh with an X and placed in a plastic bag with the marinade and let sit for 6hr. or so in the refrigerator. Then while grilling it I heated up the marinade with adding a little more pineapple and whiskey and let it reduce for about 10-15 min on med high then basted the chicken with it while cooking on the grill. Served with rice and corn on the cob and salad. My family loved it. Thanks for the recipe to use from.
Will make this again. Instead of all pineapple juice i used 1/2 cup pineapple and 1/2 cup honey. Did not add the brown sugar. I had rotisserie chicken which i used in place of the chicken thighs. I had Dewar’s honey whiskey which i used. My husband really enjoyed this.
I will give this a solid four stars. I did not have fresh mushrooms available so I used canned. Better than no ‘shrooms! Next time we will definitely serve this over hot rice.
I was trying to replicate a sweet whiskey sauce that a local restaurant uses for their chicken sandwich. I found this recipe and thought it might be close. There are a few things I did differently. I marinated the chicken for a while before grilling. I added extra brown sugar and also honey. I also ditched the mushrooms in favor of onions since onions seemed more appropriate for a sweet dish than mushrooms. The result didn’t quite turn out like what I was trying for, but it was still very good for a first attempt. Next time I will try to make it sweeter and I will use less pepper. I like spicy foods, but there are plenty of other sweet and spicy chicken recipes out there and I wasn’t expecting spicy with this one. One note on preparation: Since I marinated the chicken, I obviously had the liquid ready before grilling. I recommend doing it this way to cut down on overall cooking time. Get the sauce simmering before the chicken even goes on the grill, otherwise it will take even longer than the 45 minutes this recipe indicates.
GREAT taste! Made this last night with a few substitutions. Didn’t have pineapple or apple juice so used white cranberry juice and the new Apple Crown. Everyone loved it! My wife, who doesn’t like mushrooms, ate several of them. Apparently, the thicker mushrooms have a better taste/texture for her.
Very good! I added the cornstarch as I like my sauces thick and I used chicken breast but otherwise followed the recipe. Next time I will grill whatever veggies I have on hand and try a little less soy sauce t suite my own taste.
WOW! Made this exactly as receipe called for. We used Jack Daniels Honey Whiskey for the bourbon whiskey. We made rice and grilled veggies (a blend of green peppers, onions, carrots, & brussel sprouts)to go with the.chicken. We ended up making it layered with rice, then veggies, and topped with chicken and sauce. It was so delicious and surpassed my expectations. It was so light tasting for a summer day. I also think it would be an easy.dish to make.while out camping as well! Will DEFINITELY do this again and will recommend to.my friends!