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
GRILLED BOURBON CHICKEN
Make and share this Grilled Bourbon Chicken recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil and next 7 ingredients.
- Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Remove chicken from marinade. Discard marinade.
- Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.
Nutrition Facts : Calories 367.7, Fat 11.5, SaturatedFat 1.9, Cholesterol 109, Sodium 873.6, Carbohydrate 16.6, Fiber 0.3, Sugar 14.4, Protein 37.5
GRILLED BOURBON CHICKEN
Fire up the grill for a classic southern dish named for the famed New Orleans street (not to mention its one key ingredient). Serve over rice for a savory and hearty meal.
Provided by By Sarah Caron
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag.
- In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate.
- Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Sprinkle with sea salt before serving.
Nutrition Facts : ServingSize 1 Serving
BOURBON-GLAZED GRILLED CHICKEN
A glaze of maple syrup, soy sauce and bourbon adds a flavorful kick to grilled chicken.
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Heat gas or charcoal grill for indirect cooking. Carefully brush grill rack with vegetable oil. Place chicken, skin side down, on grill. Cover; cook 15 minutes. Turn chicken skin side up. Cover; cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
- In small bowl, mix remaining ingredients. Brush chicken with some of the glaze. Cover; cook 3 to 5 minutes, skin side down, until deep golden brown. Remove chicken from grill to platter. Brush with remaining glaze.
Nutrition Facts : ServingSize 1 Serving
MAPLE-BOURBON GLAZE (FOR GRILLED CHICKEN)
Brush this glaze on the chicken during the last 10 minutes of cooking. Coat one side, cook for 5 minutes, flip, brush the other side, cook another 5 minutes, and flip once more to heat the glaze. You can use any classic barbecue sauce the same way.
Provided by Molly Stevens
Yield Yields about 2/3 cup; enough for 1 chicken.
Number Of Ingredients 7
Steps:
- Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.
- This glaze can be made ahead and kept refrigerated for days.
Nutrition Facts : Calories 50 kcal, Carbohydrate 11 g, Sodium 210 mg
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
CHICKEN AND WAFFLES WITH BOURBON BUTTER-GLAZED FRUIT
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the waffles: Preheat the oven to 250 degrees F.
- Sift together the flour, cornmeal, granulated sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine the buttermilk, melted butter (can be melted quickly in the microwave), and then the eggs. Gradually whisk the wet ingredients into the dry until the batter is just mixed and not clumpy.
- Heat a waffle iron to medium heat, spray the iron well with nonstick cooking spray and add 6 ounces of batter. Cook according to the manufacturer's instructions. Transfer the cooked waffles to the oven to keep warm until ready to serve. Repeat with the remaining batter.
- For the chicken: Remove all the meat from the bones of the chickens. In a large saute pan or skillet, toss the pulled chicken in enough of BBQ sauce to coat. Add 1/3 cup water, a pinch of salt and simmer over medium heat until the chicken is warmed through.
- For the bourbon butter: Melt the butter in a heavy-bottomed saucepan over low heat. Whisk in the brown sugar to form a thick paste. Gradually pour in the bourbon, whisking vigorously, and then remove from the heat. Stir in the vanilla and allow to cool to room temperature. If not using immediately, pour into a jar with a tight-fitting lid and refrigerate up to 2 weeks; bring to room temperature before using.
- In a medium saute pan, coat the fruit with enough bourbon butter to cover. Simmer over low heat until the fruit starts to sizzle and release sugars. You can also put the pan in a hot oven for 5 to 10 minutes until the same reaction occurs.
- To serve, quarter the waffles and shingle them along the side of a plate. Place the BBQ pulled chicken in the center of the plate and spoon the bourbon-glazed fruit over both. Top with some toasted pecans and small pieces of goat cheese, for garnish, if desired.
BOURBON GLAZE
This glaze is great on grilled chicken or salmon.
Provided by SEPTANE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
- Use to baste meat, especially chicken or salmon, while cooking.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 7.2 g, Protein 0.2 g, Sodium 117.4 mg, Sugar 6.8 g
DELICIOUS BOURBON CHICKEN GLAZE
Similar to Subway's sweet and spicy glaze. Tastes wonderful on chicken (personally I like to melt some American cheese on top and make a sandwich). I'm sure it would go well with pork or any other white meat also... enjoy! Todd Wilbur- TSR recipe * consider if mixture ends up too acidic add some extra sugar and vice versa if its too sugary add an extra half to whole tablespoon of vinegar
Provided by Michelle_My_Belle
Categories Sauces
Time 10m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together water sugar and cornstarch in a saucepan until mixed well.
- Add Worcestershire, soy sauce, ketchup; mix well.
- Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
- Bring mixture to a boil over medium heat.
- Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
- Remove from heat and let cool.
- Stir in vinegar and lemon juice.
- Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).
HONEY BOURBON BBQ GRILLED CHICKEN
Provided by Colleen Kennedy
Time 30m
Number Of Ingredients 5
Steps:
- Pat your chicken dry and trim where necessary.
- Season with salt and pepper.
- Combine barbecue sauce (I used Spicy Jack Daniels BBQ), honey and Whiskey/Bourbon and stir until smooth and fully blended.
- Oil grill, heat to med-high. When Grill is hot, place chicken on grill and cook (depending on cut used) until done flipping once. When placing the chicken on the grill do not brush the face down side with the sauce, brush the topside (separate a bit of sauce from the rest for this so you don't contaminate the rest with raw chicken then wash basting brush)., when you flip it, then brush the other side and cook until done.
- Remove from grill and brush both sides of the chicken with more sauce, serve.
GRILLED WINGS WITH HONEY BOURBON GLAZE AND ROQUEFORT DIP
Sweet, smoky and tangy, this is gameday to the extreme. It's blue cheese dressing like you've never had, and the perfect way to get a crispy, moist GRILLED wing. You might never reach the stadium!
Provided by Eric Greenspan
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat.
- In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes.
- For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes.
- Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated.
- Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter.
- For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold.
- Garnish the dip and grilled wings with the scallions just prior to serving.
ALL-PURPOSE BOURBON GLAZE
This bourbon glaze starts with lots of bourbon and a few other tasty ingredients to make a glaze that's good on pretty much anything.
Provided by Nick
Time 30m
Yield 1 Cup glaze
Number Of Ingredients 7
Steps:
- 1) Combine all the glaze ingredients into a small pot and bring to a simmer over medium heat.
- 2) Simmer, stirring regularly for about 20-25 minutes until the glaze reduces to about 1/3 of it's original volume.
- 3) Remove the glaze and let it cool slightly.
- 4) Put it on anything!
GRILLED MAPLE-BOURBON CHICKEN
This is a delicious chicken recipe that is sure to please. The bourbon is subtle yet adds a fantastic flavor to the chicken breasts.
Provided by Derrick Riches
Categories Entree
Time 3h32m
Yield 3
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Combine, herbs, bourbon, soy sauce, water, maple syrup, and olive oil in a large bowl. Divide the mixture in half.
- Add the chicken to the bowl and coat well with half the mixture.
- Cover and marinate for 2 to 3 hours.
- Place the remaining mixture in a small saucepan and simmer on low heat for eight to ten minutes, stirring often.
- Remove from heat. You may need to reheat before serving.
- Preheat the grill for medium heat. Remove chicken from refrigerator and discard marinade.
- Place chicken on the grill and allow to cook for 20 minutes or until meat reaches an internal temperature of 165 F in the thickest part.
- Once cooked, remove from heat and serve with warmed sauce on top.
- Enjoy!
Nutrition Facts : Calories 798 kcal, Carbohydrate 74 g, Cholesterol 204 mg, Fiber 0 g, Protein 75 g, SaturatedFat 4 g, Sodium 1190 mg, Sugar 65 g, Fat 18 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
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- Creamy Chicken Mushroom Soup. This creamy chicken mushroom soup is the perfect comfort food for a chilly evening. It’s warm, hearty, and undeniably delicious.
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- Stuffed Artichokes. Stuffed artichokes are a delicious and nutritious side dish perfect for any occasion. These artichokes are stuffed with a savory mixture of cheese, bread crumbs, and herbs, paired with bourbon chicken.
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- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, being careful not to puncture the bag. Put breasts in the bag.
- In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, BBQ sauce, vinegar, brown sugar and red pepper flakes.
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- Preheat outdoor grill over medium high heat. Discard the marinade in the bag and grill the chicken for 4 minutes per side, or until chicken is cooked through.
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