Description
Sizzling bourbon chicken brings Southern comfort to your dinner table with its perfectly glazed, tender meat. Rich bourbon-infused sauce and caramelized edges promise a memorable meal you’ll savor to the last delicious bite.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup bourbon whiskey
Sauce Ingredients
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp ketchup
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated
- 1/2 tsp red pepper flakes
Seasoning and Garnish
- 1/4 tsp black pepper
- 2 green onions, chopped
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
Instructions
- Trim and cut chicken thighs into bite-sized pieces, ensuring uniform size for even cooking.
- Whisk together bourbon, soy sauce, brown sugar, apple cider vinegar, ketchup, minced garlic, grated ginger, and red pepper flakes in a mixing bowl to create a robust marinade.
- Place chicken pieces into the marinade, thoroughly coating each piece, and refrigerate for 30 minutes to allow flavors to penetrate the meat.
- Heat a large skillet over medium-high heat and transfer marinated chicken, reserving the remaining marinade for later.
- Sear chicken pieces for 6-8 minutes, turning occasionally to achieve golden-brown edges and internal temperature of 165°F.
- Prepare cornstarch slurry by mixing cornstarch with water until smooth and lump-free.
- Pour reserved marinade into the skillet with seared chicken, stirring to combine and deglaze the pan.
- Add cornstarch slurry to the skillet, continuously stirring to thicken the sauce and create a glossy coating on the chicken.
- Simmer for an additional 2-3 minutes until sauce reaches desired consistency and chicken is fully cooked.
- Sprinkle freshly chopped green onions and black pepper over the chicken before serving.
- Plate and serve hot, preferably over steamed rice or roasted vegetables.
Notes
- Marinating longer than 30 minutes can intensify flavors and tenderize chicken, but avoid exceeding 2 hours to prevent meat from becoming mushy.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure cornstarch is certified gluten-free.
- Reduce red pepper flakes or omit completely for a milder taste, perfect for those sensitive to spicy foods.
- Use boneless, skinless chicken breasts as a leaner alternative to thighs, adjusting cooking time to prevent drying out.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg