Bourbon Chicken
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Savor the richness of Bourbon Chicken, where tender pieces of chicken are enveloped in a robust marinade highlighting bourbon’s depth, soy’s umami, and ginger’s zing. Experience this culinary delight that promises to transport your tastebuds on an unforgettable journey.
The Best Bourbon Chicken Recipe
Are you ready to invigorate your kitchen with a recipe that dances between flavors and delivers a meal that’s downright irresistible? Meet the Bourbon Chicken – not just any chicken dish, but an explosion of tantalizing flavors that captures the essence of a home-cooked masterpiece.
Each piece of chicken is a succulent morsel marinated to perfection, bathed in a sauce that’s nothing short of extraordinary. Picture the savory chicken, flawlessly cooked until it’s tender and juicy, then glazed with the reduced marinade that transforms into a luscious sauce – a symphony of flavors that’ll dance on your palate. Paired with fluffy rice and garnished with bright chives, this Bourbon Chicken takes everyday ingredients and turns them into something exceptional.
Why You’ll Love This Bourbon Chicken
- Unforgettable Flavors: This Bourbon Chicken isn’t your everyday chicken dish. The combination of bourbon, soy sauce, and fresh ginger brings an array of flavors to your palate – sweet, salty, spicy, and a hint of boozy richness.
- Simple Yet Impressive: While this dish boasts complex flavors, the preparation is surprisingly simple. It’s the perfect way to impress family and friends with your culinary prowess, even if you’re new to the kitchen.
- Versatile and Adaptable: This recipe can easily become a staple in your meal rotation because of its versatility. Serve it over rice for a satisfying dinner, use leftovers for a savory lunch wrap, or pair it with noodles for a delightful twist.
- Bourbon – The whiskey adds a unique depth of flavor to the dish. For a non-alcoholic version, you can substitute it with apple juice or apple cider for a sweet and tangy twist.
- Soy Sauce – Gives the marinade a salty and umami flavor. Choose the low-sodium variety to control the saltiness of the dish. Tamari can be used as a gluten-free alternative.
- Water – Helps to balance the flavors of the marinade and add moisture.
- Garlic – Adds loads of flavor to this garlic-packed dish. Always use freshly minced cloves for the most intense taste.
- Brown Sugar – Adds sweetness to the chicken and also helps the marinade to caramelize into a sauce.
- Fresh Ginger – Adds a touch of zing and a hint of warmth to the dish. If you don’t have fresh ginger on hand, you can use powdered ginger as a substitute.
- Red Wine – The acid in the wine enhances the overall depth of the marinade. You can substitute it with cranberry juice or grape juice if you need an alcohol-free option.
- Sesame Oil – A touch of toasted sesame oil adds an addictively good hint of nutty sesame flavor.
- Chicken Thighs – You need some boneless and skinless chicken thighs. However, if you prefer white meat, boneless skinless chicken breasts can be used instead.
- Olive Oil – Used to cook the chicken. I like to use extra-virgin olive oil for the most flavor. Vegetable oil is another choice.
- Fresh Chives – Chopped chives give the dish a pop of vibrant green color and a slightly onion-like flavor to finish.
This recipe is super easy! The marinade is quick to whisk together, the cooking time is short, and the results are incredibly delicious! Even if you’re a beginner in the kitchen, you’ll find yourself feeling like a seasoned chef with this tasty chicken dish!
To kick off this cajun recipe you need to make the marinade and then infuse the chicken with flavor. First, whisk all the marinade ingredients together in a medium bowl. Then add the pieces of chicken and toss them around in the marinade until they are fully coated. Now, cover the bowl with plastic wrap and put the chicken in the refrigerator to marinate for at least 30 minutes and up to overnight. The longer the chicken stays in the marinade the more flavorful the dish will be!
After you’ve given your chicken enough time to soak up some flavor, it’s time to get cooking! To begin, heat the olive oil in a large skillet over medium to high heat. Then add the pieces of chicken to the skillet and cook them for about 5 minutes or until the meat is no longer pink. Now, pour half of the marinade over the chicken in the skillet. Then continue cooking the mixture for an additional 5 to 10 minutes or until the marinade becomes thicker and turns into a sauce.
If you’d like some extra sticky bourbon sauce for drizzling, then don’t toss out the other half of the marinade! Put it in a small saucepan and then simmer it over medium heat for about 5 to 10 minutes until it reduces by half and thickens up.
Once your bourbon chicken is ready, dish it over some steamed rice. Then garnish it with fresh chopped chives and enjoy.
Pro Tip
For the best Bourbon Chicken, ensure you marinate the chicken for at least 30 minutes or, better yet, overnight. This allows the flavors to fully permeate the meat, resulting in a more flavorful and succulent dish.
Frequently Asked Questions
Can I use chicken breasts instead of thighs for this recipe?
Yes, you can use chicken breasts, but keep in mind that they may turn out a bit drier than thighs. Chicken thighs are known for their juiciness and tenderness, which works really well with this recipe.
Can I substitute the bourbon with something non-alcoholic?
Certainly! You can substitute bourbon with apple juice or chicken broth for a non-alcoholic version. However, note that this will alter the flavor of the dish, as bourbon imparts a unique depth to the sauce.
How can I make the sauce thicker?
The sauce should naturally thicken as it cooks with the chicken. However, if you’d like it even thicker, you can create a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the sauce and cook until it reaches your desired consistency.
Can I make this dish ahead of time?
Yes, you can marinate the chicken and prepare the sauce a day in advance. Store them separately in the refrigerator, then cook the chicken and add the sauce when you’re ready to serve.
Expert Tips
- Marinade Time: The key to intensifying the flavor in this recipe is to allow ample time for the chicken to marinate. If possible, leave the chicken in the marinade overnight. The longer the marinade time, the deeper the flavors will penetrate the meat.
- Fresh Ingredients: Use fresh garlic and ginger instead of their powdered equivalents. Fresh ingredients contribute more potent flavors, making a noticeable difference in the taste of the dish.
- Optimal Cut Size: When cutting the chicken thighs, aim for bite-sized pieces. This ensures that the chicken cooks evenly and absorbs the marinade better, enhancing the overall flavor.
- Temperature Check: To ensure that your chicken is cooked thoroughly, use a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.
Storage
Storing your Bourbon Chicken is a simple process. First, make sure the dish has completely cooled, then transfer it to an airtight container or portion it into several containers for individual servings. Once properly sealed, you can store the dish in the refrigerator where it will stay fresh for up to 3-4 days. If you wish to freeze the Bourbon Chicken for longer storage, follow the same process but place your airtight containers in the freezer instead for up to 3 months.
Other Delicious Chicken Recipes You’ll Love
- Bang Bang Chicken
- Chili Garlic Chicken
- Coconut Chicken
- Grilled Chicken Kebabs
- Cuban Chicharrones de Pollo
- Chicken Schnitzel
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Bourbon Chicken
Video
Ingredients
Marinade
- ½ cup Bourbon
- ½ cup soy sauce (low sodium)
- ½ cup water
- 4 cloves garlic (minced)
- ½ cup brown sugar (packed)
- 1 teaspoon fresh ginger (minced)
- 2 tablespoon red wine
- 1 teaspoon sesame oil
Chicken
- 2 pounds chicken thighs (boneless and skinless, cut into smaller pieces)
- 2 tablespoons olive oil
- 1 tablespoon chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.
- In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes.
- If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.
- Serve the chicken over rice and garnish with chives.
Notes
- Marinade Time: Allowing the chicken to marinate overnight will intensify the flavors, but if you’re short on time, a minimum of 30 minutes will still yield a tasty dish.
- Bourbon Substitute: If you prefer a non-alcoholic version, you can substitute the bourbon with apple juice or chicken broth, but keep in mind the flavor profile will change.
- Chicken Cut: This recipe uses boneless, skinless chicken thighs for their tenderness and flavor, but you can also use chicken breasts. Adjust cooking time accordingly.
- Serving Suggestion: Serve the Bourbon Chicken over fluffy jasmine rice to soak up the delectable sauce and pair with steamed veggies or a fresh salad for a balanced meal.
- Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was easy and very good! I used chicken I had in the freezer so added cornstarch to the sauce along with a little honey and maple syrup.
I’m so glad you liked it!
Has anyone made this using less sugar? I love bourbon chicken but am trying to be carb conscious for health reasons. Thinking this recipe will a splurge meal for me even with lowering the sugar, but hey, you gotta enjoy good food sometimes, right? I won’t be serving it with rice but with vegetables.
Absolutely! Many have successfully reduced the sugar in the bourbon chicken recipe to make it more carb-conscious. You can adjust the sugar to your taste preferences. Serving it with vegetables sounds like a fantastic idea for a healthier twist.
Just wondering about using the marinade for extra sauce. Wouldn’t the fact that it had raw chicken soaking in it for maybe hours create a health concern? I’d rather make a separate batch of the marinade.
I mention it in step 3 to cook it if you want extra sauce.
Can I use whiskey instead of bourbon?
Absolutely, whiskey should work fine as a substitute! Enjoy the dish!
This has an amazing taste. I followed the recipe exactly. I was very happy with the flavor.
It looks great and I’m so glad to hear you enjoyed the Bourbon Chicken and that the flavors hit the mark for you! It’s always great to know that the recipe worked well as is.
This is a terrific recipe. Had to substitute bourbon for brandy, yummy!
Looks great, glad to hear you enjoyed it!
Thanks Jo, my teenage son who is a bourbon chicken mall junkie absolutely loved it! I added a shot of corn starch as suggested and the thickened sauce was perfect.
So glad you guys enjoyed it!
What can you sub for the red wine? I want to try this but I don’t keep red at home.
You can substitute the red wine in this bourbon chicken recipe with a variety of other liquids. If you have cranberry or grape juice on hand, these will work well as a substitute. However, remember that each will impart a different flavor profile to your dish. The substitutions are already provided in the ingredients section of the post for your convenience.
Thank you! I saw substitutes for bourbon but not for the red wine
How close to mall Bourbon chicken is this recipe?
I’m confident you’ll find this Bourbon Chicken recipe captures that irresistible, sweet and tangy flavor you’ve come to love from mall food courts. While I can’t claim it’s an exact replica, as each food court vendor has their own unique recipe, I’ve designed this dish to bring out those familiar, comforting flavors. The real bonus is that you have control over the ingredients and can adjust to your personal preference! I hope you enjoy it.
Jo, this is absolutely, hands down, one of my very favorite recipes from you. That sauce is lick your plate clean, it’s that good lol. I usually double the sauce and serve with either udon noodles or white rice.
How close to mall Bourbon is this recipe?
Is this like the mall?
This turned out great! I always loved the bourbon marinade from my grocery store, but when we were out I searched the web for a copycat. This one is better and cheaper- a happy discovery. Love it with chicken and broccoli. Thanks for sharing!
Jo, don’t I need to pat the chicken dry before cooking it in oil or do I just put it in the pan wet and drippy?
No, you don’t need to pat it dry, from the marinade straight to the pan. 🙂
Excellent recipe.
I misread and used red wine *vinegar* instead of red wine but the sauce turned out great! I doubled the garlic and ginger but left the other proportions as written.
I bought chicken quarters on sale so I marinated them overnight and baked them along with all the marinade in the oven, uncovered, in a casserole dish. Then I thickened up the sauce on the stove top with a little cornstarch slurry.
I’m glad it turned out for you, Viva!
This dish seems to have been created in a Chinese restaurant on Bourbon Street in New Orleans. New Orleans is not Cajun, it is Creole, but for some reason, Cajun-themed restaurants serve it. I have never seen it on any menu in a New Orleans restaurant.
Thinking of making this dish for my daughters wedding.
Should I undercook it, freeze and reheat in slow cooker?
Yeah that would work, though I’m not sure I would undercook it.