Roasted Bourbon Glazed Chicken Breasts Recipe 455 Food

ROASTED BOURBON-GLAZED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees F. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time. In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side. When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze. When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.

STICKY MAPLE BOURBON CHICKEN

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

BOURBON CHICKEN

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.

ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE

Steps:

• For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
• For the roasted chicken: Preheat the oven to 425 degrees F.
• Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
• Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
• For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
• Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

BAKED BOURBON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Brown chicken in skillet.
• Remove chicken from skillet and place into a baking dish.
• In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
• Add bourbon and whisk to combine.
• Remove from heat.
• Pour sauce over chicken in baking dish.
• Cover dish and place in oven.
• Bake 1 hour or until juices run clear.

DELICIOUS BOURBON CHICKEN GLAZE

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).

PAN ROASTED CHICKEN WITH BOURBON PEACH GLAZE

Steps:

• Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
• Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
• Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
• Great served over rice, mashed potatoes or noodles.