stalking …ahem looking at some food sites and found this recipe on Pinch of Yum. Pinch of Yum has a delectable food site with recipes that will make your mouth water. This dish in particular looked so delectable I just had to try it myself. The name alone sounds delectable and I am always searching for new recipes to serve to my picky family and this one looked like the perfect candidate. I used to make a bourbon chicken for my husband back when we were dating and I honestly can’t find it any more.
Try this one on for size and let me know how your family likes it.
- 1½ lbs. chicken thighs (I used boneless skinless – delish!)
- ½ cup low sodium soy sauce
- ¼ cup oil
- ¼ cup vinegar
- ¼ cup bourbon
- ¼ 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
- 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 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 place in greased baking dish with some of the marinade.
- Bake for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces over 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. Be sure to watch it so it doesn’t burn.
- Remove and serve whole or cut, with extra sauce and scallions.
- Serve over the rice