We made it back in one piece! We had a great vacation ~ it was great seeing our son and our daughter ran her first half marathon and did a great job! We are glad to be home and trying to get back in our routines. The biggest lesson we learned is that Mr. Meat Eater and I are too old to make a 12 hour drive in one day anymore 😦 I will probably not be posting every day this week but will be soon.
I love bourbon chicken but for some reason haven’t made it in a long time. I saw a recipe recently calling itself Bourbon Chicken but it doesn’t even have bourbon in it. I would have thought that was a prerequisite.
This recipe is very easy but does need time to marinate. Make sure you use the chicken thighs as I think they taste best in this recipe. as the white meat would dry out too much. I have made this using Splenda brown sugar instead of regular and I have made about half the marinade but if you do make half the marinade, make sure to use the full 2 tbsps. of bourbon. I usually serve with rice and stir fry vegetables.
Oven Baked Bourbon Chicken
3 lbs boneless skinless chicken thighs, trimmed of fat and cut into bite-size pieces
1 cup soy sauce
1/2 lb dark brown sugar
1 teaspoon garlic powder
2 tablespoons bourbon
Make marinade and add chicken. Pour into a large ziplock bag, and refrigerate several hours or overnight, turning occasionally.
Pour contents into a baking dish, cover, and bake at 350º for 45 to 60 minutes.
Serve over rice if desired.
Makes 4-6 servings.