bourbon chicken

Authentic Bourbon Chicken

Ok, confession time, and it’s pretty bad in terms of being a person who likes food. Like, my foodie card should be revoked. I love Cajun & Grill’s bourbon chicken. I know that’s terrible quality food. After all, it’s mall food, but there’s something almost comforting about eating garbage food every once in a while. Pair it with those rockin spicy potatoes and onions, and I’m the happiest of girls!

This looks like an actual legit bourbon chicken recipe. I can’t wait to try the good stuff! 

This just looks like a good homey meal. Serve the chicken over rice (and if you have a good rice and red beans recipe, use that!) and maybe even some veggies, and you’ve got yourself a yummy meal. It will probably feed the whole family for just a few bucks more than what just one serving of trashy mall food costs.

Thanks to Lindsay at Pinch of Yum for this wonderful recipe!

Authentic Bourbon Chicken
  1. 1½ lbs. chicken thighs (I used boneless skinless - delish!)
  2. ½ cup low sodium soy sauce
  3. ¼ cup oil
  4. ¼ cup vinegar
  5. ¼ cup bourbon
  6. ¼ cup brown sugar
  7. 1 tablespoon crushed or sliced ginger (fresh, not dried)
  8. 4 cloves crushed garlic
  9. 4-5 green onions, cut into thirds or sliced
  10. 1 cup uncooked balsmatic rice
  1. THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
  2. THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
  3. When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.
Cool Home Recipes

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Pinch of Yum.

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