Bourbon Chicken Recipe

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Cajun/Creole    Cajun/Creole Chicken    Dinner    South Central   

 

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This Bourbon Chicken has a mouth-watering aroma and a semi-sweet taste. So good!  You could also grill this chicken on your barbecue.  Bourbon Chicken is also commonly found at Cajun-themed Chinese restaurants. It is usually prepared from bite-sized pieces of boneless chicken which have been marinated, cooked and served in a special sauce that usually contains bourbon whiskey.

Some people think that the name Bourbon Chicken, came from the name of the main street in New Orleans.  The name actually comes from Kentucky where most of the world’s bourbon whiskey is made and barreled.

More great Poultry Recipes and learn how to Brine Poultry for a moister and tastier dish.

 

Bourbon Chicken

Bourbon Chicken Recipe:

Bourbon Chicken Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 6 servings

Ingredients:

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 juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
Salt and black pepper to taste

* 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.

 

Instructions:

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.  Removefrom oven and serve immediately.

Thermapen Instant Read Meat ThermometerThis 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: Thermapen Thermometer

Makes 6 servings.

 

https://whatscookingamerica.net/Poultry/bourbonchicken.htm

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