BOURBON CHICKEN
Best Bourbon Chicken is juicy, tender chicken thighs cut into pieces simmered in a sweet, brown sugar glaze that will melt in your mouth. Rich in flavor and served over rice for a complete meal!
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
- In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
- Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.
Nutrition Facts : Calories 194 kcal, Carbohydrate 8 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 856 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
THE ULTIMATE BOURBON CHICKEN RECIPE READY IN 30-MINUTES
Tendr bits of chicken in a savory but sweet sauce are the perfect dish for dinner. This easy bourbon chicken reciep is the ideal 30-minute meal you will love!
Provided by Katie Hale
Categories Main Dish
Time 30m
Number Of Ingredients 19
Steps:
- Cut the chicken breasts into 1" pieces and place in a large bowl.
- To the chicken, add cornstarch, salt, and black pepper and stir to combine.
- In a large skillet, over medium heat, add the oil and once hot, add the chicken to the skillet and cook for 2-3 minutes stirring until the chicken is just browned. The chicken will not be cooked through. Remove the chicken from the skillet.
- In a small bowl, whisk together 1 cup of water and 1 tablespoon cornstarch then add to the waiting skillet.
- The cornstarch slurry, add the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes then stir to combine.
- Bring to a boil over medium-high heat then add the chicken back to the skillet.
- Reduce the heat to medium-low, and simmer for 10-15 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
- Serve over rice with a sprinkle of sesame seeds and green onions.
Nutrition Facts : Calories 459 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1431 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BEST BOURBON CHICKEN
Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.
Provided by Rikster67
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
- In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
- Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 36.7 g, Cholesterol 97 mg, Fat 10.9 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 2.1 g, Sodium 1382.2 mg, Sugar 32.2 g
BOURBON CHICKEN
A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!
Provided by Lucy Loo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 31.2 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1663.6 mg, Sugar 27.9 g
BOURBON CHICKEN WITH CORN RELISH
Start with a can of sweet corn and turn out a tasty relish to serve atop grilled chicken breasts-a company-worthy entrée complete in 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, mix soy sauce, bourbon, 4 tablespoons of the oil, the brown sugar, mustard and pepper sauce. Heat to boiling over medium-high heat. Cook 7 to 9 minutes or until glaze is reduced to 1/2 cup. Remove from heat; keep warm.
- In small bowl, mix corn, pimientos, onions and remaining 1 tablespoon oil. In another 1-quart saucepan, mix granulated sugar, 1/4 teaspoon of the salt, the celery seed and vinegar. Heat to boiling; reduce heat. Simmer 2 minutes until sugar is dissolved. Pour over corn mixture. Refrigerate until serving time.
- Sprinkle chicken with remaining 1 teaspoon salt and the pepper. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Brush with glaze. Drain corn relish; serve with chicken atop field greens, if desired.
Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving (1 Chicken Breast and 1/4 Cup Relish), Sodium 1430 mg, Sugar 20 g, TransFat 0 g
CHICKEN WITH CORN AND BOURBON SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees.
- Season the chicken breasts with salt and pepper, place in a shallow roasting pan and bake for about two hours, until cooked through.
- Meanwhile, place two tablespoons of the chicken stock in a saucepan with the shallots, red pepper, garlic and brown sugar. Cook over medium heat for a few minutes.
- Cut the kernels from the cob. Using the flat of a large knife, lightly crush the corn kernels so the milk begins to ooze out. Add the kernels with their juices to the saucepan along with the bourbon. Standing back from the stove, light the bourbon and stir with a long-handled spoon until the alcohol burns off. Add the remaining chicken stock and cook until the stock has reduced by half.
- Remove two tablespoons of the corn and pepper mixture from the saucepan and set aside. Puree the rest of the mixture in a blender, then force it through a fine sieve back into the saucepan. Return the reserved corn and peppers to the sauce, and season to taste with salt and cayenne pepper.
- When the chicken is done, lift the meat off the bone in one piece and remove the skin. Brush the top of the breasts with the beaten egg, then coat with the bread crumbs.
- Just before serving, preheat the broiler. Place the chicken breasts on a baking sheet and broil for a few minutes, until the bread crumbs are toasted. Reheat the sauce, spoon some on each of four warm plates and place a chicken breast alongside. Richard serves this dish with freshly cooked polenta.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 897 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH
Sizzling Summer recipe! Fresh and yummy! Plan ahead- Needs to marinate for at least 2 hours! Note: I have tried this with frozen corn rather than fresh and it was equally yummy. Canned corn will not give you as crisp a texture but is very good too. Source: National Chicken Council/U.S. Poultry & Egg Association
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
- Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
- Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
- Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
- Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
- To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.
Nutrition Facts : Calories 325.9, Fat 19.4, SaturatedFat 3, Cholesterol 75.5, Sodium 533.2, Carbohydrate 11.4, Fiber 2.2, Sugar 3.6, Protein 26.9
CITRUS CHICKEN WITH ROASTED CORN RELISH
Make and share this Citrus Chicken with Roasted Corn Relish recipe from Food.com.
Provided by Mimi Bobeck
Categories Corn
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in a heavy-duty, zip-top plastic bag.
- Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
- Seal bag, and shake until chicken is well coated.
- Marinate in refrigerator 1 hour, turning bag occasionally.
- Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
- Remove chicken from marinade, discarding marinade.
- Sprinkle chicken with cumin mixture.
- Coat rack of a broiler pan with cooking spray.
- Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
- Turn chicken, and broil 15 additional minutes or until done.
- Set chicken aside, and keep warm.
- Coat a large nonstick skillet with cooking spray.
- Place skillet over medium-high heat until hot.
- Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
- Spoon corn evenly onto individual serving plates; top each serving with chicken.
- Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
- Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 281.4, Fat 4.2, SaturatedFat 0.8, Cholesterol 75.5, Sodium 296.9, Carbohydrate 35.1, Fiber 4.2, Sugar 4, Protein 29.7
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BOURBON CHICKEN WITH CORN RELISH RECIPE
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Servings 4Total Time 1 hrCategory Entree
- For the corn relish: Grill or roast the corn to char. Remove the corn from the cob. Dice the tomato extremely small, almost to a pulp. Dice the onion, jalapeno, and garlic. Add tomato, onion, and garlic, and jalapeno to the corn. Microwave the vinegar until hot and steaming. Pour vinegar over corn and mix well. Allow to sit at room temperature until it's time to serve.
- Cook the onion to lightly brown, about 15 minutes. Add the garlic and spices and cook 1 minute. Take the pan off the heat and add the bourbon to prevent a flame-up. Add the Worcestershire and brown sugar.
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