BOURBON CHICKEN

Straight off of Bourbon Street in New Orleans, this tender bourbon chicken is covered in a slightly sweet sauce with a little kick. It’s a true taste of the South you won’t be able to resist.

From start to finish it’s only 50 minutes, and 30 of that is completely hands off while it simmers away, building flavour and thickening. If you want it even easier, I’ve included directions to make this in the slow cooker too. Just see the notes section of the recipe! Serve it with some rice, and you’ve got an incredible, easy meal that will top anything you see sloshing around in a food court.

BOURBON CHICKEN
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
BOURBON CHICKEN
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Ingredients
  • 4 tbsp olive oil
  • 3 lbs boneless skinless chicken thighs, cut into 1" bite size pieces
  • 1 cup water
  • 1 cup brown sugar packed
  • 3/4 cup chicken broth
  • 2/3 cup soy sauce low sodium is best
  • 1/4 cup ketchup
  • 1/4 cup Jack Daniel's or Southern Comfort
  • 2 tbsp apple cider vinegar
  • 5 cloves garlic minced
  • 1 ea small onion minced
  • 3/4 tsp crushed red pepper flakes more if you like it spicy
  • 1 1/2 tbsp freshly grated ginger
  • 1/4 cup apple juice
  • 2 tbsp corn starch
Servings: people
Instructions
  1. Heat the oil in a large heavy bottom pot (I use a dutch oven). Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet.
  2. In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel's, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan.
  3. Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken.
  4. In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce.
  5. Serve while hot, and remember, this goes great with rice and corn (and a glass of bourbon).
Recipe Notes

Slow Cooker Directions: Whisk together everything except for the chicken, apple juice, and corn starch. Pour into the bowl of your slow cooker. Add the chicken pieces, toss with a wooden spoon to coat, then cook over low for 6-7 hours, or high for 3 hours. Stir in the apple juice and cornstarch mixture at the very end to thicken up the sauce more if needed.

source: Kitchen Trials

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *