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Bourbon Chicken
Tender, juicy chicken simmered in a rich bourbon glaze made with brown sugar, soy sauce, garlic, apple cider vinegar, and a touch of heat for an easy sweet and savory dinner.
Cook Time
Servings
Difficulty
30 minutes
4
Easy
Prep Time
10 Minutes
Ingredients
Ingredients
Directions
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Prepare the Chicken
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• Pat the chicken thighs dry with paper towels.
• Coat the chicken evenly with the Zesty Italian Seasoning. -
Sear the Chicken
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• Heat the olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken and sear for 2–3 minutes per side, until lightly browned.
• Remove the chicken from the skillet and set aside. -
Make the Bourbon Sauce
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• Reduce the heat to medium.
• Add the soy sauce, brown sugar, garlic, bourbon, ketchup, 1/2 cup water, jalapeños (or red pepper flakes), and apple cider vinegar to the same skillet.
• Stir well, scraping up any browned bits from the bottom of the skillet. -
Simmer the Chicken
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• Return the chicken to the skillet and turn each piece to coat it in the bourbon sauce.
• Reduce the heat to medium-low and simmer for 20–25 minutes, turning the chicken occasionally.
• Cook until the chicken reaches an internal temperature of 165°F. -
Thicken the Bourbon Glaze
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• In a small bowl, whisk together 2 TBSP cornstarch and 2 TBSP water until smooth.
• Move the chicken to one side of the skillet and slowly stir the slurry into the sauce.
• Simmer for 2–3 minutes, stirring frequently, until the sauce becomes thick and glossy.
• Spoon the bourbon glaze over the chicken to coat it well. -
Serve
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• Remove from the heat and let the chicken rest for a few minutes.
• Serve hot with plenty of bourbon glaze spooned over the top. It's especially good with rice or mashed potatoes.
RECIPE TIPS
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For the best thick, glossy bourbon glaze, let the sauce simmer gently before adding the cornstarch slurry. Once thickened, spoon the glaze over the chicken several times so every piece is well coated. If the sauce gets too thick, stir in a tablespoon or two of water until it reaches the perfect consistency.
Frequently Asked Questions
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Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts work well. If they are very thick, cut them into smaller pieces or adjust the cooking time so the chicken reaches 165°F without overcooking.
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Does the alcohol cook out of Bourbon Chicken?
Some of the alcohol cooks off as the sauce simmers, while the bourbon leaves behind its rich flavor. However, cooking does not necessarily remove all of the alcohol.
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Can I make Bourbon Chicken without jalapeños?
Absolutely. Leave them out for a milder sauce, or substitute 1/4 teaspoon red pepper flakes for a little heat.
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How do I keep the bourbon glaze from getting too thick?
If the glaze thickens more than you'd like, stir in 1 tablespoon of water at a time until it reaches the consistency you want.
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What should I serve with Bourbon Chicken?
Bourbon Chicken is delicious served over Cilantro Garlic Butter Rice or Ranch Mashed Potatoes. Add steamed broccoli, Green Beans, or another favorite vegetable for an easy complete dinner.
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□ 4 boneless, skinless chicken thighs (or chicken breasts)
□ 2 TBSP olive oil
□ 2 TBSP Zesty Italian Seasoning
□ 1/3 cup soy sauce
□ 1 cup packed brown sugar
□ 1 TBSP minced garlic
□ 1/4 cup bourbon
□ 2 TBSP ketchup
□ 1/2 cup water
□ 1 TBSP diced jalapeños (or 1/4 tsp red pepper flakes)
□ 1/4 cup apple cider vinegar
For the Cornstarch Slurry
□ 2 TBSP cornstarch
□ 2 TBSP water
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