This Bourbon Chicken has a mouth-watering aroma and a semi-sweet taste. So good!
You could also grill the chicken on your barbecue. More great
Poultry Recipes and learn how to
Brine Poultry for a moister and tastier dish.
Bourbon Chicken Recipe:
Yields: 6 servings
Prep time: 10 min
Cook time: 20 min
6 chicken breast halves, boneless and skinless*
1 cup bourbon whiskey
1/2 cup firmly-packed dark brown sugar
1 cup ketchup
2 tablespoons Worcestershire sauce
1/4 cup cider vinegar
1 tablespoon freshly-squeezed lemon
1/2 teaspoon dry mustard
The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Place chicken breasts, in a single layer, into an ungreased 13x9-inch baking pan.
In a large bowl, combine whiskey, sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, mustard, salt, and pepper. Pour bourbon marinade over chicken breasts.
Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times).
Preheat oven to 325 degrees F.
Bake chicken (with the marinade), uncovered, 20 to 30 minutes or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); basting several times during cooking. Remove
from oven and serve immediately.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 6 servings.