It is said that Bourbon Chicken, a New Orleans favorite, is named after Bourbon Street there. Could be, though the ingredient certainly adds meaning to the title. While that may be subject to dispute, either way, with a half cup of the whiskey included, you can imagine the rich, delicious flavor. Sweet and spicy, it’s best when marinated overnight so the flavor (and the Bourbon) can seep in to every scrumptious chicken bite.
The recipe usually uses thighs, but the breast would work as well. I would cook it less time in that case so it doesn’t get dry. With the thigh, that is not an issue. Served over rice it makes a wonderful meal. Spice it up with cajun rice if you prefer.
It’s also a satisfying, filling appetizer for any gathering. Serve with toothpicks and watch every bite disappear. If that is your plan, you may want to double the recipe, which is easily done.
A tasty treat, without a doubt.
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Serves: 4 servings
- 1 pound chicken thigh meat cut into bite size pieces
- ½ cup soy sauce
- ½ cup brown sugar
- ½ teaspoon minced or finely chopped garlic
- 1 teaspoon powdered ginger
- 2 tablespoons finely chopped onion
- ½ cup bourbon whiskey
- 2 tbs white wine (set aside for last minute)
- Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag.
- Cover and refrigerate mixing often for several hours (best overnight).
- Bake chicken at 350 for one hour in a single layer.
- Baste every 10 minutes.
- Remove chicken.
- Scrape pan juices with all the brown bits into a frying pan.
- Heat and blend in the white wine.
- Add chicken cook for 1 to 2 minutes.
- Serve hot with rice, or as an appetizer..
You can’t go wrong with this pyrex set of bakeware. It includes two of the most useful sizes. Use the larger of the two for Bourbon Chicken, so you can spread out the cut up bites of chicken.
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