Bourbon Chicken
Sweet, savory, and full of flavor, this bourbon chicken is the perfect weeknight dinner. Tender chicken thighs simmer in a rich, glossy sauce made with bourbon, soy sauce, and brown sugar for a restaurant-quality dish at home.
Equipment
- Large Skillet
- Mixing Bowls:
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 0.5 cup soy sauce
- 0.33 cup brown sugar packed
- 0.25 cup bourbon whiskey
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 0.25 teaspoon red pepper flakes optional
- 2 tablespoons vegetable oil for browning the chicken
Optional Garnishes
- toasted sesame seeds
- chopped green onions
- steamed rice for serving
Instructions
Marinate the Chicken
- In a bowl, combine soy sauce, garlic, and ginger. Add the chicken and marinate for 30 minutes.
Cook the Chicken
- Heat oil in a skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and brown for 3–4 minutes per side. Work in batches if needed.
Make the Sauce
- In a bowl, combine bourbon, brown sugar, ketchup, vinegar, red pepper flakes, and the reserved marinade. Stir until sugar dissolves.
- Pour the sauce over the chicken. Simmer uncovered over medium-low heat for 15–20 minutes until the sauce thickens and coats the chicken.
Finish and Serve
- Remove from heat. Let the chicken rest for a few minutes. Garnish with sesame seeds and green onions, and serve over rice.
Notes
To reduce sweetness, cut back the brown sugar slightly. For a thicker sauce, add a cornstarch slurry. Swap chicken thighs with breasts if preferred but expect a leaner texture.