Baked Bourbon Chicken

Baked Bourbon Chicken From the mall

1 pound chicken leg or thigh meat, cut in bite size chunks

4 ounces soy sauce

1/2 cup brown sugar

1/2 teaspoon garlic powder

1 teaspoon powdered ginger

2 tablespoons dried minced onion

1/2 cup Jim Beam Bourbon Whiskey

2 tablespoons white wine

Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl.

Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken.

Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

From: https://www.keyingredient.com/recipes/1232475033/cajun-cafes-bourbon-chicken-from-the-mall/

2nd Recipe

 1 1/2 lbs. chicken thighs (I used boneless skinless – delish!)

1/2 cup low-sodium soy sauce

1/4 cup oil

1/4 cup white distilled vinegar

1/4 cup bourbon

1/4 cup brown sugar

1 tablespoon crushed or sliced ginger (fresh, not dried)

4 cloves crushed garlic

4–5 green onions, cut into thirds or sliced

1 cup uncooked basmati rice

Instructions

THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).

THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.

When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

From: https://pinchofyum.com/sticky-bourbon-chicken-rice